Jalapeño Poppers

Ingredients

  • 4 tbsp butter (half a regular sized cube)
  • 1 container of presliced mushrooms
  • Granulated garlic
  • Paprika
  • 22 medium to large jalapeños
  • 1 container of 20 unsliced mushrooms
  • 1 brick cream cheese (8 oz)
  • Pkg of regular sized bacon
  • Bag of one-use bamboo sticks

Slice off the stem end of the jalapeños. Using a paring knife, core out the insides of the jalapeños & set aside.

Mince the presliced mushrooms very fine. Preheat a medium sauce pan to medium heat. Slice 4 pats of butter and add the minced mushrooms. Cover liberally with granulated garlic & paprika. Sauté until butter is separated.

While mushrooms are cooking, unwrap the brick of cream cheese in a bowl (square bottom is easier) If needed, soften in microwave for 10 seconds.

Combine entire contents of the cooked mushrooms to the cream cheese brick and mash. (old style potato masher works best).

Stuff jalapeño's with the cream cheese mixture. I use an icing bag used for decorating cakes but you can use a butter knife, etc. It's just messier. Tamp the jalapeño to release any trapped air and add more sauce but be careful not to fill to the top. You'll need room for the topper.

Add the whole mushroom to top to the open end of the jalapeño. Depending on the stems, you may need to cut them if they're too long.

Once all are filled and topped with a whole mushroom, wrap with bacon. This can take some practice but I have found that wrapping it in on itself to secure it is the best.

Then skewer it on the stick. I put each prepared jalapeño on as I go and in a certain order. It should fit three on a stick and you're ready to cook.

Cook on the BBQ grill until the bacon is how you like it. Be careful contents are temperature hot.