Bacon and jalapeno stuffed mushrooms

Recipe Information

Ingredients

• 6 slices bacon

• 24 medium white/button or cremini mushrooms

• 1 yellow onion, chopped

• 1 jalapeño pepper, chopped and seeded (if desired)

• 1/2 teaspoon salt

• 2 tablespoons parsley, chopped

• 3 tablespoons sour cherry spread

Directions

• Preheat oven to 375 degrees F.

• In a frying pan, fry bacon over medium heat for 7-9 minutes or until crisp. Cool and chop the bacon, and set aside. Remove the stems from the mushrooms.

• Reserving 2 teaspoons of grease from the frying pan, discard the rest. Return frying pan to stove over medium heat. Add the mushroom stems, jalapeño, onion, and salt and sauté for 8 minutes or until lightly browned.

• Place the mixture into a food processor and pulse until chopped. Add in the parsley and bacon and pulse until incorporated into the mixture.

• Fill each mushroom cap with filling mixture and spoon 1/4 teaspoon of sour cherry spread onto the filling of each mushroom.

• Place mushrooms on baking sheet and bake for 20-25 minutes or until mushrooms are lightly browned.

• Cool and serve at room temperature.

Nutrition (per serving)

• Calories: 66 cal

• Total fat: 3g

• Saturated fat: <1g

• Monounsaturated fat: 1g

• Cholesterol: 4mg

• Sodium: 224mg

• Potassium: 215mg

• Carbohydrate: 8g

• Fiber: <1g

• Protein: 3g