Experience the ultimate flavor explosion with our Jalapeño Popper Stuffed Mushrooms! This mouthwatering appetizer combines the creamy goodness of cream cheese and Monterey Jack cheese with the smoky crunch of bacon, all nestled within tender baby Bella mushrooms. With a spicy kick from diced jalapeños and minced garlic, these stuffed mushrooms are sure to be the star of your next gathering.
In our household, Jalapeño Popper Stuffed Mushrooms aren’t just a snack; they’re a tradition. I still remember the first time I made them for my husband’s game night with friends. As soon as they came out of the oven, the aroma filled the room, and they disappeared within minutes! Since then, they’ve become a must-have at every gathering, from family holidays to casual get-togethers. There’s something magical about the combination of creamy cheese, savory bacon, and spicy jalapeños that keeps everyone coming back for more.
Why This Recipe Rocks:
- Flavor explosion: Each bite offers a perfect balance of creamy, smoky, and spicy flavors, guaranteed to tantalize your taste buds.
- Easy to make: With simple ingredients and minimal prep time, these stuffed mushrooms are perfect for both novice and experienced cooks alike.
- Versatile: Serve them as an appetizer at your next party or alongside your favorite main dish for a delicious twist.
- Crowd pleaser: Whether you’re hosting a game night or a dinner party, these stuffed mushrooms are sure to impress your guests and leave them craving more.
Ingredients:
- 4 slices thick-cut bacon, cooked and crumbled
- 1 block (8 ounces or 226 grams) cream cheese, softened
- 3 medium jalapeño peppers, seeded and diced
- 1 cup (113 grams) Monterey Jack cheese, shredded, divided
- 1 tablespoon minced garlic
- 16 ounces (454 grams) baby Bella mushrooms, cleaned, stems removed
Directions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the cooked and crumbled bacon, softened cream cheese, diced jalapeño peppers, 1/2 cup of shredded Monterey Jack cheese, and minced garlic.
- Fill each mushroom cap generously with the cream cheese mixture, using about 1 tablespoon per mushroom.
- Arrange the stuffed mushrooms in a 12-inch cast-iron skillet or oven-safe dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the tops of the stuffed mushrooms.
- Bake for 20 minutes, or until the cheese is golden brown and melted.
- Serve immediately and enjoy the flavorful goodness!
Notes: For a milder version, you can reduce the amount of diced jalapeños or remove the seeds for less heat. Feel free to customize the recipe by adding extra toppings such as breadcrumbs or chopped herbs. These stuffed mushrooms are best served hot and fresh out of the oven. Enjoy!
Irresistible Jalapeño Popper Stuffed Mushrooms
Ingredients
- 4 slices thick-cut bacon cooked and crumbled
- 1 block 8 ounces or 226 grams cream cheese, softened
- 3 medium jalapeño peppers seeded and diced
- 1 cup 113 grams Monterey Jack cheese, shredded, divided
- 1 tablespoon minced garlic
- 16 ounces 454 grams baby Bella mushrooms, cleaned, stems removed
Instructions
- In a medium bowl, mix together the cooked and crumbled bacon, softened cream cheese, diced jalapeño peppers, 1/2 cup of shredded Monterey Jack cheese, and minced garlic.
- Fill each mushroom cap generously with the cream cheese mixture, using about 1 tablespoon per mushroom.
- Arrange the stuffed mushrooms in a 12-inch cast-iron skillet or oven-safe dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the tops of the stuffed mushrooms.
- Bake for 20 minutes, or until the cheese is golden brown and melted.
- Serve immediately and enjoy the flavorful goodness!
- Notes:
- For a milder version, you can reduce the amount of diced jalapeños or remove the seeds for less heat. Feel free to customize the recipe by adding extra toppings such as breadcrumbs or chopped herbs. These stuffed mushrooms are best served hot and fresh out of the oven. Enjoy!
