Jack's Stuffed Mushrooms Recipe

Jack's Stuffed Mushrooms Recipe
Jack's Stuffed Mushrooms Recipe photo by Taste of Home
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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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 Jones Dairy Farm Dry-Aged 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

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Remove stems from mushrooms; set caps aside. (Discard stems or save for another use.)
  2. 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.
  3. 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

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