Jalapeno Popper Mushrooms
User Reviews
5
Jalapeno Popper Mushrooms
Description
This recipe stuffs whole baby bella mushroom caps with a blend of softened cream cheese, seeded and diced jalapeno peppers, crumbled cooked thick-cut bacon, minced garlic, and shredded Monterey jack cheese. After filling, the mushrooms are arranged in a skillet and topped with remaining shredded cheese before baking at 350°F until the cheese melts and browns.
The resulting dish offers a combination of tender mushroom texture with a creamy, spicy filling and crispy cheese topping. The bacon adds smoky flavor and texture contrast. Baking melts the cheese and melds flavors while allowing the mushrooms to soften without losing structure.
Jalapeno Popper Mushrooms are suited for serving warm as an appetizer or side, especially for those who appreciate mild heat with creamy richness. They pair well with casual gatherings or as a complement to grilled dishes.
Ingredients
- 4 lices Bacon cooked and crumbled, thick-cut
- 1 block cream cheese softened
- 3 medium jalapeno pepper seeded and diced
- 1 cup Monterey jack cheese shredded, divided, 113 g
- 1 tablespoon garlic minced
- 16 ounces baby bella mushrooms cleaned, stems removed, whole
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, ½ cup of shredded cheese, and garlic.
- Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms in a 12-inch cast-iron or oven-safe skillet.
- Sprinkle the mushroom caps with the remaining shredded cheese.
- Bake 20 minutes, or until cheese is golden brown and melted.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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