Jalapeno Popper Mushrooms
Jalapeno popper stuffed mushrooms fill mushroom caps with bacon, peppers and cheese. Bake until the caps are tender and the top is melted.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 1 8 1x
- Cuisine: American
Ingredients
Scale
- 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
- 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
- Calories: 83 kcal
Find it online: https://recipenly.com/jalapeno-popper-stuffed-mushrooms/