...and as you can see there is bacon involved.
...and they're here just in time for the July 4th grocery list!
A while ago I bought a jalapeno pepper for another purpose, then forgot to use it, and I had this cream cheese languishing in the fridge along with everything else for these beauties.
It's been a really long time since I've felt anything close to creative in the kitchen, I've been in something more akin to survival mode but I'm happy to say I think maybe that dismal period is ending! :) At least I hope so!
Anyway. Moving on to the good stuff.
These are easy and tastier than all get out and so much more pleasing with a little bit of zip in them thanks to the pepper versus a plain hunk of cream cheese in the mushroom, but, maybe that's just me. If that's how you prefer them, by all means, enjoy! :)
7 lg. white stuffing mushrooms
7 bacon pieces
4 oz. cream cheese, room temp.
1 Tablespoon dry onion flakes
1 Tablespoon bacon bits
3 Tablespoons shredded and chopped fine
cheddar/jack cheese blend
3 twists dried garlic and sea salt blend
½ lg. jalapeno pepper, finely diced
Mix well. Stuff mushrooms. Cut bacon pieces in half and wrap crosswise around mushrooms securing the ends with toothpicks. Refrigerate until ready to grill. These can be stuffed several days ahead. It's good to keep them refrigerated until the cream cheese and the bacon are thoroughly chilled after handling. This prevents the cream cheese from dripping out as much while the bacon is being grilled.
Before grilling brush with BBQ sauce.
1/3 cup Original Sweet Baby Rays
¼ cup water
2 teaspoons Sriracha Sauce
Mix well and use to baste mushrooms while grilling.
(I used maybe half of this mixture)
Grill until the bacon is cooked.
Have a great weekend!
Lin and I are heading to the mountain with Shawn's class from school.
We're looking forward to a fun filled weekend! :)