Jalapeno Cornets

1. 1

   Place mushroom stems in food processor until chopped fine. Blend with cream cheese. Stir in paprika. Set mushroom filling to side.

2. 2

   De-stem and de-seed jalapenos by twisting a very sharp knife in each pepper by its stem- BE SURE TO LEAVE PEPPER INTACT.

3. 3

   PLEASE NOTE: Add as many or as few seeds to the filling as your preference for heat would indicates. If you add no seed, pepper will taste reminiscent of a green pepper.

4. 4

   Using a pastry bag, squeeze mushroom filling into peppers, mounding top. Sprinkle with paprika.

5. 5

   Place stuffed peppers in foil-lined muffin tins, squeezing several into each muffin area so that the peppers remain upright.

6. 6

   Bake 450F for 25 minutes, the scent will be distinctively sweet when ready. Serve hot.

7. 7

   Per cornet: 20 calories, 1.5g fat, 1.3g carbs, 0.6g fibre, 0.7g protein

* Per serving · 4 servings · Values may vary.

No additional tips available.