Spicy Mushroom Jalapeno Appetizer

Prep Time
Cook Time
Ready In

"This recipe is just hot enough to make you sit up and take notice. It will not burn you. Nice combination of flavours. In the photos here I used a Mango/Chipotle jelly. If you don't like spicy cut back on the Tabasco and spicy jelly. Make the filling ahead of time, store in fridge until an hour before you want to serve them. I was lucky to find "Athenas Mini Fillo Shells" - perfect! Siljan will do or make your own pastry shells. This recipe needs a delicate shell."

Original recipe yields 5 servings


  • Serving Size: 1 (63.4 g)
  • Calories 122.8
  • Total Fat - 5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 50.1 mg
  • Sodium - 246.2 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 6.5 g
  • Protein - 5.1 g
  • Calcium - 64.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.1 mg

Step 1

In a skillet, medium heat, start to cook the bacon.

Step 2

When the bacon just starts to brown add the mushrooms and onions

Step 3

Cook for about 5 minutes, stirring frequently

Step 4

Add the jalapeno, tabasco and cream cheese

Step 5

Cook a further 3 minutes

Step 6

Remove from heat, store in fridge if you are making the filling ahead

Step 7

Have at room temperature, divide the filling between the 10 shells

Step 8

Top each with a bit of the spicy jelly, serve

Tips & Variations

No special items needed.