Irresistible Jalapeño Popper Stuffed Mushrooms
Jalapeno Popper Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom.
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!
