Bacon and Jalapeno Stuffed Mushrooms

I love being invited parties or small get-togethers if you will [and I will]. It’s not because it fills a need for validation [but it might…a little], it’s because I love an excuse to make something. I feel weird about showing up empty handed as it is, and who doesn’t like something to munch on [that isn’t a bag of chips? Cheater!]? I try to always bring something I like because if there is any left over, I won’t be bummed if it comes back home with me. Plus, it assures that there will be something there that I like. And if it gives you a reason to dust off the Merry Christmas platter that’s been sitting in your garage because you have no where to put it? Even better [I washed it first. I promise].

So I made these stuffed mushrooms. Of course I love stuffed mushrooms. So did everyone else, apparently, because I only had one before the tray was devoured in the first 30(ish) minutes we were there. That’s not to say I didn’t devour all of the leftover stuffing and brie that just so happened to stick to my fingers [such a troubled life I lead]. These come together ridiculously easy. I made them so close to the time we left that I had plenty of time to go pretty myself up while they were baking [sprinting down stairs in heels to make sure to pull them out of the oven in time isn’t something I suggest, though]. I kind of feel if you’re feeling tasked while making stuffed mushrooms you should just walk away. They’re just mushrooms! It shouldn’t be a production. If you have a food processor, it’s even easier. Mincing all the stuffing takes .57 seconds. It’s glorious. I also found that New Seasons carries “ends and pieces” of bacon for cheap. That’s perfect for when I don’t want strips, and only want a small amount. I pulsed the bacon in the food processor after cooking it and it was a nice, evenly ground texture. I put brie in the bottom, but it definitely wasn’t necessary [who am I kidding? It was totally necessary]. I would have loved to put something punchy like gorgonzola in there, but I know not everyone is a fan. That’s for another day.

Inspiration: Whole Foods

Ingredients

• 24 crimini mushrooms, washed and patted dry
• 1/2 large onion
• 1 jalapeno
• 1/2 pound bacon
• 1 wedge of brie

Preparation

1. Pop the stems out of the mushroom caps. Set the caps aside and put the stems in a food processor.
2. Cook the bacon, removing to a plate with a paper towel to soak up the grease. Don’t clean out the pan.
3. Cut the onion into wedges and put it in the food processor.
4. Chop the jalapeno roughly and put it in the food processor.
5. Pulse a few times until the mixture is finely minced.
6. Add the mixture to the bacon grease and cook on medium until the onion starts to turn translucent.
7. Meanwhile, pulse the bacon in the food processor when it’s cool enough to touch.
8. Add the onion mixture to the bacon. Pulse a couple times to mix.
9. Preheat oven to 375º and line a baking sheet with a silpat or parchment.
10. Arrange the caps on the baking sheet.
11. Using a knife [good luck] or your fingers, place a small bit of brie in the bottom of each mushroom cap.
12. Lick your fingers.
13. Wash your hands.
14. Use your fingers to spoon the bacon stuffing onto the tops of the brie. If you have any left over, feel free to shovel it in. It tastes amazing.
15. Bake for 20-25 minutes until the mushrooms are browned and cooked through.
16. Allow to cool before placing on a tray. The brie and bacon grease can ooze out a little bit. It’s not pretty [but it’s really delicious].
17. Enjoy. Assuming you get to eat one.