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Jack’s Stuffed Mushrooms

From his Harlingen, Texas home, Jack D. Hunter II shares this zesty snack. "Since my son loves stuffed mushrooms, we came up with this wild-game appetizer," Jack writes. "We enjoy it before the big meal is served."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 12 large fresh mushrooms
  • 3 to 4 whole dove or quail, cooked and deboned
  • 1 cup shredded cheddar cheese
  • 1 serano or jalapeno pepper, seeded
  • Salt and pepper to taste
  • 2 bacon strips, cooked and crumbled


  • Remove stems from mushrooms; set caps aside. (Discard stems or save for another use.)
  • In a food processor, combine the dove, cheese, serrano, salt and pepper. Cover and pulse until finely chopped. Stuff mushroom caps with meat mixture. Sprinkle with bacon.
  • Place on a baking sheet. Bake at 400° for 10-15 minutes or until cheese is melted.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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