Some snacks make you choose between "quick" and "impressive." These don't. Jerky Stuffed Mushrooms take everything you love about Perky Jerky — that bold, smoky, protein-packed bite — and tuck it into a warm, savory mushroom cap that disappears in about two bites. Whether you're setting out game-day appetizers, looking for a low-carb snack that actually satisfies, or just want to put your jerky stash to creative use, this recipe turns pantry staples into something guests will ask about.
Ingredients:
- 1 bag Hot & Bothered Turkey Jerky, finely chopped
- 12 whole mushrooms, ends removed and saved
- 8oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 tbsp garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Clean mushrooms with a damp paper towel. Carefully remove each stem, finely chop and set aside.
Heat oil in a skillet over medium heat. Fry chopped mushroom stems and garlic until moisture is mostly removed, about 3 to 5 minutes. Let cool for a few minutes in a bowl. Stir cream cheese, Parmesan cheese, chopped jerky, and spices into the cooled mushroom mixture until thick and evenly mixed.
Use a spoon to fill each mushroom cap with a generous amount of cheese mixture. Evenly arrange stuffed mushrooms on the prepared baking sheet. Bake until the the cheese lightly browns and liquid starts to form under each cap, about 25 minutes. Serve immediately and make sure there's enough for seconds!