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Jack's Stuffed Mushrooms Recipe

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From his Harlingen, Texas home, Jack D. Hunter II shares this zesty snack. "Since my son loves stuffed mushrooms, we came up with this wild-game appetizer," Jack writes. "We enjoy it before the big meal is served."

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Jack's Stuffed Mushrooms Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

12 large fresh mushrooms
3 to 4 whole dove or quail, cooked and deboned
1 cup (4 ounces) shredded cheddar cheese
1 serano or jalapeno pepper, seeded
Salt and pepper to taste
2 bacon strips, cooked and crumbled

Directions

Remove stems from mushrooms; set caps aside. (Discard stems or save for another use.)
In a food processor, combine the dove, cheese, serrano, salt and pepper. Cover and pulse until finely chopped. Stuff mushroom caps with meat mixture. Sprinkle with bacon.
Place on a baking sheet. Bake at 400° for 10-15 minutes or until cheese is melted. Yield: 1 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Jack's Stuffed Mushrooms in Taste of Home December/January 2004, p52

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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