Jalapeño Pimiento Cheese Stuffed Mushrooms
I'm tired of talking about pumpkin, looking at pumpkins, thinking about pumpkins, being reminded about Halloween and the season of Fall.
I am, however, ready to start thinking about Thanksgiving. Thanksgiving is and should be a foodie's favorite holiday. It's all about food and nothing else.
I'm in the mood to talk about appetizers before the big feast. It's okay to nibble while you're cooking and peek in the oven before the turkey goes in, but we need something to nosh on while the football game is on!
Enter these:
Any Southern lady worth her weight in barbecue pork has a great recipe for pimiento cheese. I weigh a lot, so this recipe is really good. Epic, even. Well, when you add a glass of wine, you may think it's epic LOL
I am, however, ready to start thinking about Thanksgiving. Thanksgiving is and should be a foodie's favorite holiday. It's all about food and nothing else.
 |
| Cupcake, anyone? |
Enter these:
Any Southern lady worth her weight in barbecue pork has a great recipe for pimiento cheese. I weigh a lot, so this recipe is really good. Epic, even. Well, when you add a glass of wine, you may think it's epic LOL
Jalapeño Pimiento Cheese Stuffed Mushrooms
Yield: 12 -15 portobello mushrooms OR 35-40 cremini mushrooms
I'm tired of talking about pumpkin, looking at pumpkins, thinking about pumpkins, being reminded about Halloween and the season of Fall. I am, however, ready to start thinking about Thanksgiving. Thanksgiving is and should be a foodie's favorite holiday. It's all about food and nothing else. I'm in the mood to talk about appetizers before the big feast. It's okay to nibble while you're cooking and peek in the oven before the turkey goes in, but we need something to nosh on while the football game is on! Enter these. Any Southern lady worth her weight in barbecue pork has a great recipe for pimiento cheese. I weigh a lot, so this recipe is really good. Epic, even. Well, when you add a glass of wine, you may think it's epic LOL
Ingredients
- 3/4 cup mayonnaise
- 1/3 cup roasted red peppers, chopped
- 2 jalapenos, chopped
- Cayenne pepper, to taste
- 3 cups sharp cheddar cheese, shredded
- Salt and freshly ground pepper, to taste
- 1/2 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Stir together first 5 ingredients in a large bowl; Season to taste and stir in cheese. This step can be made up to a week ahead.
- Brush or wipe any dirt off the mushrooms and remove the stems. Use a spoon to stuff the mushrooms with the pimiento cheese, so that it mounds in the center. Place the mushrooms, cheese side up, on a rimmed baking pan. Sprinkle the tops with a little bit of bread crumbs.
- Bake at 350°F for 8-10 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Remove and cool a minute or two, then serve.
Calories
347.00Fat (grams)
29.86Sat. Fat (grams)
12.67Carbs (grams)
5.03Fiber (grams)
0.36Net carbs
4.67Sugar (grams)
0.79Protein (grams)
14.56Sodium (milligrams)
510.22Cholesterol (grams)
61.91Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
So excited to meet you at Mixed next weekend! These little guys look like a perfect Holiday party appetizer!
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