Asiago Jalapeño Stuffed Mushrooms
- Combine asiago cheese, bread crumbs, diced jalapeños, oregano, salt, and pepper in a mixing bowl. Stir until well-mixed. Add 2 tablespoons of olive oil and mix together. This will be the mushroom filling.
- Grease a large baking tray with 1 tablespoon of olive oil. Distribute the mushroom filling among the mushroom caps. Place the mushrooms on the greased baking tray, filling side up. Drizzle olive oil over the filling of each mushroom.
- Bake at 400 F until the mushrooms have released their juices and the tops are golden, about 20 minutes. Garnish with fresh chives and serve.
|Nutrition Facts Per Serving|
|Total Fat 66g||101%|
|Saturated Fat 13g||67%|
|Trans Fat 0g|
|Total Carb 23.5g||8%|
|Dietary Fiber 6g||25%|
NOTES & TIPS
For the mushrooms, any size ranging from 1 inch to 3 inches in diameter will work well. The larger the mushroom, the easier it is to stuff with delicious filling, but it is not necessary to use only the largest mushrooms. To remove mushroom stems, apply pressure on the stem by pushing it sideways until it snaps off. After that, I typically discard the stem, but you can save them for another dish if you prefer. This recipe is an easy appetizer to make in bulk for parties. You can prepare the filling and stuff the mushrooms ahead of time, and refrigerate until ready. When your guests arrive, you can pop them in the oven and have them ready to eat soon afterwards.