Spicy Mushroom Jalapeno Appetizer
Recipe: #10765
October 20, 2013
Categories: Appetizers, Mushrooms, Onions, Peppers, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th Labor Day, New Years, Sunday Dinner, Thanksgiving, Spicy, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.