Jalapeno Popper Stuffed Mushrooms

Jalapeno popper stuffed mushrooms fill mushroom caps with bacon, peppers and cheese. Bake until the caps are tender and the top is melted.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 4 slices thick-cut bacon, (cooked and crumbled)
• 1 block (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)

How to make it

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Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Jalapeno Popper Mushrooms

Print Recipe

Jalapeno popper stuffed mushrooms fill mushroom caps with bacon, peppers and cheese. Bake until the caps are tender and the top is melted.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 1 8 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 slices thick-cut bacon, (cooked and crumbled)
• 1 block (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

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, ½ cup of shredded cheese, and garlic.
3. 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.
4. Sprinkle the mushroom caps with the remaining shredded cheese.
5. Bake 20 minutes, or until cheese is golden brown and melted.
6. Serve immediately.

Nutrition

• Calories: 83 kcal