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Cheesy Mushroom Jalapeno Poppers
300g Portabellini mushrooms
2 tbsp olive oil
½ tsp salt
½ tsp pepper
½ cup cream cheese
½ cup shredded Cheddar cheese
2 tbsp chives
¼ tsp garlic powder
¼ tsp onion powder
12 large jalapeno peppers, halved and deseeded
1 Prepare your braai and allow the coals or wood to burn down, or preheat a gas braai on medium.
2 In a mixing bowl, marinate the mushrooms in the olive oil, salt and pepper. Braai on medium heat until cooked through and beginning to turn golden brown. Place on a wire rack and allow the mushrooms to release any excess liquids as they cool. Once cool, cut the mushrooms in half and then slice into 3mm slices.
3 In a large mixing bowl, combine the cream cheese and shredded Cheddar cheese. Mix well until smooth. Add the chives, onion and garlic powders. Season to taste. Mix well. Add in the mushrooms and mix gently so as not to break the slices.
4 Spoon about 1 tbsp filling into each jalapeno half. Braai the stuffed jalapenos with the braai lid closed for 10-12 mins or until the cheese is bubbling and beginning to brown.
5 Allow to cool slightly before serving.
For spicier poppers, add some of the jalapeno seeds into the filling.