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Cheddar Mushroom Jalapeno Poppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9315
Energy (kCal)262.5
Carbohydrates (g)6.0285
Total fats (g)24.36
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely dice Portobello mushrooms into little pieces. | 2. Saute mushrooms in the butter, salt and pepper to taste until soft and browned. Set aside to cool slightly. | 3. Shred Chedder finely. | 4. In a large bowl combine the sauteed mushrooms, finely shredded Chedder and light Cream Cheese and mix thoroughly. | 5. Place peppers on a cutting board and allow to lie flat. Cut a slit all the way down the center. Now, slice the top of the pepper below the stem. Don't cut all the way through. This should create two flaps. | 6. Scoop/scrape the white pith and remove all the seeds. | 7. Fill the peppers with the cheese mixture and push a tooth pick to hold the two flaps together. | 8. Broil on a tin foil covered baking sheet about 6 inches from the top of the oven for 10 minute | 9. Rotate pan and broil for another 10 minute until the peppers are charred and the cheese is brown and bubbly. | 10. Let stand for 5 minute. | 11. Enjoy with some ginger ale or beer! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno pepper 12 - - - -
    cream cheese 1/4 cup 177.0 2.1 4.26 17.16
    cheddar cheese 1/2 cup old - - - -
    mushroom cap 3 - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    sea salt 1/2 teaspoon smoked - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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