Great for your grilling parties as an appetizer or to accompany your steak, chicken or fish! The glazed sweet jalapenos and crispy sweet onions are a great steak topper as well. This recipe is full of the amazing marriage of heat and sweet flavors! Great opportunity to add some new flavors to your weekend cook out! Enjoy!
Sweet Jalapeno Stuffed Mushrooms
2 lb medium mushrooms or Monterey mushrooms, stems pulled and washed
2 Tblspn extra virgin olive oil
2 Cups berry jam or Smuckers Simply Fruit
1 Cup sweet pickled jalapenos
1 ea sweet onion, sliced thin
1 C flour, seasoned with 1 Tblpsn of McCormick Pepper Supreme
3 C canola oil
Preheat your grill to medium high
In a saute pan over medium heat, combine the fruit jam and jalapenos. Bring to a boil, and glaze the sliced jalapenos. Add a Tblspn of the pickled jalapeno juice to thin it out a bit.
Preheat the canola oil in a small pan. Dredge your sliced sweet onion in the seasoned flour. When the oil is hot, add the onions to the oil and let crisp, should only take a minute or less. Pull them out and drain on a paper towel when they are golden brown.
Toss the mushrooms in the extra virgin olive oil, place on the heated grill for 1-2 minutes a side. Until the mushrooms begin to soften. You want them grilled, softened with a bit of texture left. Remove from grill and place on your serving dish cavity side up. Spoon in a glazed sweet jalapeno slice, a bit of the fruit glaze and top with crispy sweet onions for a magnificent texture break.