Description
These irresistible Jalapeno Popper Stuffed Mushrooms combine creamy cheese, spicy jalapenos, and crispy bacon stuffed into tender mushroom caps for the ultimate party appetizer that’s sure to impress your guests.
Ingredients
Scale
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces cream cheese, softened
- 3 medium jalapeno peppers, seeded and diced
- 1 cup (113 g) Monterey Jack cheese, shredded, divided
- 1 tablespoon garlic, minced
- 16 ounces baby Bella whole mushrooms, cleaned, stems removed
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C). This moderate temperature allows the mushrooms to cook through while the filling becomes bubbly and golden without burning the cheese on top.
- Prepare the Filling: In a medium bowl, combine the crumbled bacon, softened cream cheese, diced jalapeno peppers, half of the shredded Monterey Jack cheese (1/2 cup), and minced garlic. Mix thoroughly until all ingredients are well incorporated to create a creamy, flavorful filling with a nice balance of spice from the jalapenos and saltiness from the bacon.
- Stuff the Mushrooms: Take each cleaned mushroom cap and fill it with approximately 1 tablespoon of the cream cheese mixture. Be generous with the filling, creating a slight dome on top of each mushroom. Arrange the stuffed mushrooms in a 12-inch cast-iron skillet or other oven-safe pan, placing them close together but not overcrowding.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the tops of the stuffed mushrooms. This will create a beautiful golden crust when baked.
- Bake to Perfection: Place the skillet in the preheated oven and bake for 20 minutes, or until the cheese on top turns golden brown and is completely melted. The mushrooms should be tender and juicy while the filling becomes hot and bubbly.
- Serve Immediately: Remove from the oven and serve these delicious appetizers while they’re hot and the cheese is still gooey for the best flavor and texture experience.
Notes
- For less spicy mushrooms, make sure to remove all seeds and membranes from the jalapenos.
- You can prepare these a day ahead – stuff the mushrooms, cover, and refrigerate, then top with cheese and bake just before serving.
- For extra flavor, save the mushroom stems, chop them finely, and sauté before adding to the filling mixture.
- These can be made in a regular baking dish if you don’t have a cast-iron skillet.
- White button mushrooms can be substituted for baby bella if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 165
- Sugar: 2g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg