Tuesday, February 1, 2011

Peppers and 'Shrooms

Recipes (sort of!) as requested ladies...

Hope ya'll are familiar with a 'pinch of this and a dab of that' style cooking. :-O

Stuffed Jalapenos:

6-10 Jalapeno peppers (I usually buy a dozen, that way if I can always clean a couple of extra ones to use up the filling)
1 box Cream Cheese
Some grated cheese...I just use the pre-grated, yellow and white style, but you can use whatever flavor you wish if you want to experiment with flavor.
Tony's Seasoning (optional)
3-4 slices bacon-cooked and crumbled or chopped

Set the cream cheese out to soften a bit while you are cleaning the peppers and pre-heat oven to 375 degrees.

Half the jalapenos lengthwise and clean out seeds (a spoon works well). You can cut stems off if you want, but you don't have to. Place on cookie sheet.

Mix the cream cheese, a few dashes of Tony's Seasoning and a handful or so (about a 1/4 cup I'd guesstimate) of the grated cheese in a bowl with a fork.

Fill the halved jalapenos with the mixture, about level with the sides of the pepper. If you overstuff them, all you end up tasting is the cream cheese.

Top with bacon pieces.

Bake in oven for 15-20 minutes. 15 minutes if you like your peppers tender-crisp and 20 if you like them more well done.

Stuffed Mushrooms:

1 lb. pork sausage
1/4 cup Italian bread crumbs (regular bread crumbs works as well), finely ground
1 egg-beaten
A little seasoning-I like a dash of sage and a couple of pinches of tarragon.
1 lg. pkg of white mushrooms, about 20 or so 'shrooms
Some onion if you like-chopped fine.

Brown sausage, crumbled and set aside.

Wash mushrooms well and pat dry. Pull the stems out of the mushrooms and chop fine. Saute the chopped mushroom stems and onion (if you desire) in the sausage grease. Drain and add to sausage.

Add the bread crumbs to the sausage and mushroom and mix up. Add seasonings to taste.

When you have the sausage mix tasting like you want it to, pour the beaten egg of it and mix well.

Spoon the sausage mix into the stem of the mushroom and place on a cookie sheet. I have found it is the easiest if you hold the mushroom and use the spoon to pack the sausage mix on top. Depending on the size of the mushroom, it takes about a tablespoon.

Place mushrooms on cookie sheet and bake in oven that has been pre-heated to 375 degrees for 15-20 minutes. Mushrooms will 'sweat' and turn brown.

If you desire you can top the mushrooms with a bit of grated Parmesan or Asiago cheese when they come out of the oven.

Saver's tip: If you don't want to make a whole bunch of mushrooms or end up with some left-over stuffing-you can freeze it for next time.

**See pics of the pre-baked results below. No post-baked results available...LOL...They are inhaled right out of the oven. ;-)


fernvalley01 said...

Sounds great ! Thanks for the recipes

in2paints said...

Those mushrooms look delicious!! I'm not much of a pepper girl, but I know a few who are... now I have Super Bowl grub ideas! Thank you!!

Denisarita said...

YIPPEE! Thanks for the directions! Can't wait to make 'em!

Train Wreck said...

Yumm!! If we grill steaks it is a cardinal rule we have to have Bacon wrapped Jalepenos! I will have to try them baked? I love stuffed shrooms! Finger food weekend coming up:) Thanks Bec

Funder said...

LOL, you cook like me. "Season it til it tastes good then cook it til it's done enough." A couple weeks back, I did mushrooms with bacon, red bell peppers, cheese, and eggs. It was good but needed more meat - sausage would've been better.

I freeze my unbaked shrooms til they're little rocks, then put them in my favorite kitchen gizmo the Foodsaver.

Now I want jalapeno poppers!

BrownEyed Cowgirls said...

LOL-Yep, that is definitely my style of cooking. I'm pretty good at going to restaurants and if I like something, I can go home an recreate it.

Your mushrooms sound good too Funder.
I have also stuffed the mushrooms with the same cream cheese filling as I make for the peppers, but when I make both of them at the same time, it gets to be a bit much of the same, so I switched to the sausage filling.

I stared out making the peppers like TrainWreck, but after running into a couple of batches that set us on fire and we couldn't eat them...I tried this way and so far even the hottest pepper isn't too much. And it was a lot easier on my hands. I started having bad reactions to the pepper oil. A rarity for me.

FlyingHorse2 said...

Hello! Hello! You have a blog award waiting for you over on my blog! I enjoy reading yours and the 'pepper poppers' look fantastic! A cook, I am NOT!!


Rising Rainbow said...

No peppers in this house, everyone who lives here is a wimp except for me so not point in taking the trouble just to apply to my thighs. LOL

But stuffed mushrooms would be another story. I'll be giving them a try. Thanks for the recipes.

SunnySD said...

YUM! Thanks for sharing - I'm thinking Super Bowl Sunday sounds like a great time to try them out :)

Stephanie said...

OH my! That sound so freakin good. I am so hungry now. I am copying this to my computer to give it a try.

Stephanie said...

PS - Try wrapping a strip of bacon around the peppers and their filling, and cooking them. Just try it - and let me know ....

Cut-N-Jump said...

Not so much a shroom or pepper fan, but they looked good! presentation is everything.