Peanut and Jalapeno Stuffed Mushrooms

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Peanut and Jalapeno Stuffed Mushrooms

 

12 medium mushrooms

2/3 cup chopped shallots

2 teaspoons peanut oil

1/4 cup chopped peanuts

1 jalapeno chile, seeded and chopped

1 teaspoon cumin

1 tablespoon soy sauce

 

Preheat oven to 400 degrees. Remove stems from mushrooms. Reserve tops and

chop stems finely. In a medium skillet, over medium-high heat, saute chopped

stems and shallots in oil until shallots are translucent, about 5 minutes. Stir

in peanuts, jalapeño, cumin, and soy sauce, and remove from heat.

Spoon mixture into mushroom caps and place on nonstick baking sheet. Bake for 12

to 15 minutes, or until caps darken and release juices.

Makes 12 mushrooms.

 

 

 

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