Jalapeno Cornets

• 5 dozen jalapeno peppers
• 8 oz. cream cheese, room temperature
• 4 T. paprika
• reserved mushroom stems from 3 qts. mushrooms
• More paprika for topping

1. Place mushroom stems in food processor until chopped fine. Blend with cream cheese. Stir in paprika. Set mushroom filling to side.
2. De-stem and de-seed jalapenos by twisting a very sharp knife in each pepper by its stem- BE SURE TO LEAVE PEPPER INTACT.
3. PLEASE NOTE: Add as many or as few seeds to the filling as your preference for heat would indicates. If you add no seed, pepper will taste reminiscent of a green pepper.
4. Using a pastry bag, squeeze mushroom filling into peppers, mounding top. Sprinkle with paprika.
5. Place stuffed peppers in foil-lined muffin tins, squeezing several into each muffin area so that the peppers remain upright.
6. Bake 450F for 25 minutes, the scent will be distinctively sweet when ready. Serve hot.
7. Per cornet: 20 calories, 1.5g fat, 1.3g carbs, 0.6g fibre, 0.7g protein

jalapeno peppers, cream cheese, paprika, reserved mushroom, paprika

Taken from www.epicurious.com/recipes/member/views/jalapeno-cornets-1279079 (may not work)