Jalapeno Popper Stuffed Mushrooms
User Reviews
4.6
Jalapeno Popper Stuffed Mushrooms
Description
The preparation starts by cooking thick-cut bacon until crisp, then crumbling it. Mushroom stems are finely chopped and sautéed with minced garlic, diced jalapenos, and a pinch of salt in the bacon drippings until softened. This mixture forms a flavorful base for the filling.
After cooling, the mushroom mixture is combined with softened cream cheese and shredded cheddar cheese, seasoned with salt and pepper. The mixture is spooned into reserved mushroom caps and baked at 350°F until the filling is set and golden on top. The jalapeno peppers contribute adjustable spiciness depending on quantity and type.
The dish serves well warm as a finger food or party appetizer, offering a creamy texture from the cheeses balanced with smoky bacon and a kick of jalapeno heat. The mushroom caps provide a hearty, umami vehicle for the rich filling.
Ingredients
- 2 lices Bacon cooked and crumbled, thick cut
- 6 white mushrooms stems removed and finely chopped (reserve caps, with gills, for stuffing, large
- ½ tablespoon garlic minced
- 1 jalapeno pepper seeded and finely diced, or 2 jalapeño peppers
- pinch salt
- 1 cream cheese 3 ounce package, softened
- 3 tablespoons cheddar cheese shredded
- salt to taste
- black pepper to taste
- cilantro optional, freshly chopped, for garnish
Instructions
- Preheat the oven to 350°F and double line a baking sheet with foil.
- In a skillet over mid-high heat, cook the bacon until well browned and beginning to crisp. Remove from skillet and place on a paper towel lined plate to drain. Allow to cool and then crumble. Set aside until ready to use.
- Wash and dry the mushrooms. Remove the stems (reserve the caps for stuffing) and finely chop them.
- Over medium heat, add the chopped mushrooms, 1/2 tablespoon freshly minced garlic, diced jalapeno, and a pinch of salt to the bacon drippings in the skillet. Cook, stirring, until the mushrooms soften and release their juices. This will only take a few minutes. Tip: Use 1 jalapeno for less heat or 2 jalapenos for more heat. I prefer to use 2. Keep in mind jalapenos vary in spiciness. Sometimes I get one that is hot and other times they are quite mild. Adjust the flavor to your liking and the heat level of your jalapeno.
- Remove from heat and transfer the mushroom mixture to a mixing bowl. Add the cream cheese, 3 tablespoons cheddar cheese, and crumbled bacon into the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste. Adjust the seasonings as needed. If it is not spicy enough for you, add more diced jalapenos.
- Spoon the cheese mixture into the mushroom caps, distributing it evenly. Place each mushroom on the foil lined baking sheet and bake in the preheated oven for about 20 minutes or until you notice the mushrooms releasing their juices and the cheese is melted. They'll start to smell great right about the same time they are ready.
- Garnish with freshly chopped cilantro if you like and enjoy!
User Reviews
Overall Rating
4.6
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