The mushroom bombs reminded me a lot of the jalapeno poppers we make at my house.
Cut the peppers in half lengthwise, leaving the stems on. Scrape out the seeds and veins. The veins are where the heat is. Fill each pepper half with softened cream cheese. Use the kind that comes in the foil, not the spread that comes in a tub, which is a little too runny. Wrap the pepper halves in a whole slice of bacon and secure ends underneath. Preheat oven to 400. Put a metal rack on a rimmed cookie sheet. The cookie sheet may be lined with foil if you wish. Put the peppers, cut side up, on the rack, making sure that the bacon ends are still tucked under. I have never needed to use toothpicks, but use them if the bacon wants to tear or is too thin and won't stay in place. Bake about 40 minutes. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
