Appetizers: Get Stuff'd Edition

Next time you're thinking: "what should I make for an appetizer?", think about getting stuff'd. Whether you're in the mood to keep it healthy...or to do the exact opposite, I've got just the thing for you. Exhibit A: Stuffed Mushroom caps, Exhibit B: Stuffed Jalapenos. Both amazing, both fairly easy, and both delicious. So what's it going to be? I'd really suggest trying out both...you won't regret it.

Stuffed Mushroom Caps

12 Cremini Mushrooms (or however many you want to make)

Goat cheese

2 slices of Bacon (cooked and chopped)

Chives (chopped)

A few sprigs of Thyme (chopped)

Preheat oven to 350. Wash the mushrooms and twist out the entire stem. Place the mushrooms on a foil lined baking sheet.  Chop up mushroom stems and add to a bowl. Add goat cheese, bacon, chives, and thyme to the bowl and combine. Stuff mixture into mushroom caps (there should be a good sized hole once you take the stems out). Pop them in the oven until cheese is all melty and delicious (20 minutes). *NOTE: you can really add anything you want to stuff your mushroom caps, so go wild!*

Stuffed Jalapenos

12 Jalapenos

Cream cheese

Shredded Mozzarella

Salt and Pepper

12 slices Bacon (partially cooked, cut in half)

Roast whole jalapenos in a 350 oven until soft and slightly blackened (10-15 minutes). Cool. Cut off tops, cut in half and remove seeds and the membranes. Mix cream cheese, mozzarella, salt and pepper in a bowl until combined. Place jalapenos on a foil lined baking sheet. Stuff with cheese mixture and wrap 1/2 slice of bacon around the jalapeno. Roast in a 350 oven until cheese is melty and delicious.*NOTE: next time I think I would chop the bacon and mix in with the cheese mixture instead of wrapping it!*