Grilled Pepper Popper Stuffed Mushrooms

-
 
...and as you can see there is bacon involved.
 
Win Win!
 
...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.
 
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! :)
 


 


Comments

  1. CatherineJune 27, 2014 at 2:15 PM

    I bet these smelled great grilling!! and were delicious! Blessings, Catherine

    ReplyDelete
  2. Betsy BrockJune 27, 2014 at 6:08 PM

    those are just beautiful! I think the flavor combo would be fantastic! yum!

    ReplyDelete
  3. UnknownJune 28, 2014 at 6:13 PM

    Yum, these look wonderful, what a great idea! So cool that you can mae them on the grill!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Black Raspberry Vanilla Milkshake

-
Image
PERFECT FOR A  WARM SUMMER DAY! I know another Black Raspberry recipe. I promise to start eating and thinking of other food/things soon but indulge me just a bit longer. I had some black raspberry juice in the fridge and in all my warm, humid berry pickings I would think of cool refreshing things to make with them and decided I need one of these. I was not disappointed! It's delicious!! 3-4 scoops Vanilla Ice Cream 2 teaspoons Vanilla extract 2-3 lg. serving tablespoons Seedless Raspberry Juice Milk, just enough to make it blendable Mash the berries and press through a sieve. Discard seeds. Place all ingredients into a blender and blend until smooth.                                                                     aaahhh, so yummy!! Be Blessed! Linking to: Sweets For A Saturday Keep It Simple Sunday Creative Blogger's Hop Two Maids A Baking Handmade Tuesdays A Little Birdie Told Me Domestically Divine Tell Me Tuesday Sizzle Into Summer Cast Party W
Read more