Jalapeno Cornets

Directions

1. 1
   {"0":"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.","4":"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.","6":"Using a pastry bag, squeeze mushroom filling into peppers, mounding top. Sprinkle with paprika.","8":"Place stuffed peppers in foil-lined muffin tins, squeezing several into each muffin area so that the peppers remain upright.","10":"Bake 450F for 25 minutes, the scent will be distinctively sweet when ready. Serve hot.","12":"Per cornet: 20 calories, 1.5g fat, 1.3g carbs, 0.6g fibre, 0.7g protein"}