Cheesy Mushroom Jalapeno Poppers
A fiesta is happening with these cheesy mushroom poppers.
Ingredients
Mushroom Poppers
- 300 g Portabellini Mushrooms
- 12 large Jalapeno peppers halved and deseeded
Extras
- ½ cup cream cheese
- ½ cup cheddar cheese shredded
- 2 tbsp chives
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
Instructions
Mushrooms
- Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
- In a mixing bowl marinate the mushrooms in 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 3 mm slices.
Jalapeno Poppers
- 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. Again mix well until homogenous. Add in the mushrooms and mix gently so as not to break the slices.
The filling
- Spoon in about a tbsp of filling into each half of the jalapenos.
- Braai the stuffed jalapenos with the braai lid closed for 10 to 12 min or until the cheese is bubbling and beginning to brown.Allow to cool slightly before serving. Note: for spicier poppers add some of the jalapeno seeds back into the filling.