Cheesy Mushroom Jalapeño Poppers

Cheesy Mushroom Jalapeño Poppers

Prep: 20 minutes
Broil/Cook: 6 minutes • Makes: 8 (2 poppers) servings

8 medium jalapeño peppers, halved lengthwise and seeded
1 tablespoon Weis Quality Olive Oil
1 package (8 ounces) cremini mushrooms, finely chopped
1-1/2 teaspoons dried thyme
1/2 teaspoon Weis Quality Garlic Powder
1/4 teaspoon smoked paprika
1/4 teaspoon Weis Quality Salt
1/4 teaspoon Weis Quality Black Pepper
1/2 (8-ounce) package Weis Quality Cream Cheese, softened
1/2 cup shredded smoked Cheddar Cheese
3-1/2 tablespoons grated Weis Quality Parmesan, divided
2 tablespoons Weis Quality Mayonnaise

1.Place oven rack 6 inches from broiler; preheat broiler to high. Place jalapeños, cut side down, on rimmed baking pan; broil 4 minutes or until lightly charred.

2.In large skillet, heat oil over medium-high heat. Add mushrooms, thyme, garlic powder, paprika, salt and black pepper; cook 5 minutes or until very tender. Transfer mushrooms to medium bowl; stir in cream cheese, Cheddar cheese, 2 tablespoons Parmesan cheese and mayonnaise.

3.Turn jalapeños cut side up; fill with mushroom mixture and sprinkle with remaining 1-1/2 tablespoons Parmesan cheese. Broil poppers 2 minutes or until tops are golden brown.

Approximate nutritional values per serving:
137 Calories, 12g Fat (5g Saturated), 25mg Cholesterol, 227mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 4g Protein