Jalapeno Popper Stuffed Mushrooms
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Jalapeno Popper Stuffed Mushrooms are tasty little Baby Bella Mushrooms stuffed with cream cheese, sharp cheddar, jalapenos and bacon. Stuffed Mushrooms are a classic appetizer at any occasion. This Stuffed Mushroom Recipe is simple and always a huge hit at any party I bring these to.
If you are ever in need of a super simple appetizer recipe, look no further. These stuffed mushrooms are everything! They are so good and I may have even eaten them for a meal all on their own, no shame. Stuffed mushrooms can sound a bit intimidating to make and you might feel like you have to be a professional chef to pull them off, but let me tell you, they are so easy to make. You can even get the kids in the kitchen to help out with this recipe.
Best Stuffed Mushrooms
There are many so varieties of stuffed mushrooms, you can make them with sausage, hamburger, cream cheese and so many other variations. The Jalapeno Popper Stuffed Mushrooms take it up a notch with cream cheese, bits of melted cheese, crisp bacon pieces and jalapeno, every bite is a little flavor explosion.
The best mushrooms to use for stuffed mushrooms are either Baby Bella Mushrooms or White Mushrooms. They are both a good size for taking one bite or stuffing the whole mushroom in your mouth. They cook quickly since they are so small and when their stems are removed they have a perfect cup to hold whatever stuffing you chose.
How to make Stuffed Mushrooms
To make this simple stuffed mushrooms recipe,
- Wash mushrooms to remove any remaining dirt. Remove the stems from the mushrooms by gently pushing to one side, they should just easily snap and then you can pull the stem from the center of the mushroom.
- Chop the mushroom stems into small pieces
- Cook the bacon in a large skillet until crisp. Remove the bacon and all but one tablespoon of grease from the pan. Chop the bacon into small pieces.
- Place the mushroom stems into the skillet with the bacon grease and cook and stir for 3-5 minutes until tender.
- Add the bacon back into the pan.
- Add the cream cheese to the pan and stir until smooth.
- Fold in the cheese, garlic powder and chopped jalapeno
- Spoon the cream cheese mixture into the tops of the mushrooms
How long to Cook Stuffed Mushrooms
Once you have filled all of the mushroom caps with the cream cheese jalapeno stuffing, place them cap side down on a baking sheet. Bake the mushrooms in a 375º F oven for 10-15 minutes.
The mushrooms will lose some of their liquid on the pan, which is totally normal. Cook the mushrooms until they are tender and the stuffing is heated through. The cheese should be melted and get a little crunchy and golden brown on top.
Can I make Stuffed Mushrooms Ahead?
These cream cheese stuffed mushrooms are so great because you can make these stuffed mushrooms a few days ahead and store in the fridge until you are ready to make. Just store in the refrigerator for up to 3 days stuffed and when you are ready to use them, bake for about 5 minutes longer until they are heated through.
You can also freeze the stuffed mushrooms uncooked, or even bake them first and then freeze. When you are ready to eat, thaw the mushrooms and bake or heat through in the oven.
Jalapeno Popper Stuffed Mushrooms Recipe
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Jalapeno Popper Stuffed Mushrooms
Ingredients
- 1 16 oz package of whole Baby Bella Mushrooms
- 6 slices bacon
- 8 oz cream cheese
- 1 cup sharp cheddar cheese, shredded
- 1 jalapeno, seeded and diced
- 1 tsp garlic powder
Instructions
- Preheat oven to 375ºF
- Wash mushrooms and remove stems
- Dice the stems of the mushrooms into small pieces
- Cook the bacon in a skillet over medium high heat until just crisp. Remove the bacon from the pan and drain all but one tablespoon of bacon grease from the pan.
- Place the mushroom stems in the pan and cook and stir for about 3 minutes until tender. Add the bacon back into the pan.
- Place the cream cheese in the pan with the mushrooms and bacon and stir until the cream cheese is smooth. Add in the shredded cheese, diced jalapeno and garlic powder. Stir to combine.
- Spoon the cream cheese mixture into the caps of the mushrooms and place cap side down onto a baking sheet.
- Bake for 10-15 minutes, until heated through and the cheese in golden and bubbly on top. Serve immediately.
Notes
- stuffed mushroom can be made 3 days ahead. Store in an airtight container in the refrigerator until ready to bake.
- store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months
Nutrition
Jalapeno Popper Stuffed Mushrooms are tasty little Baby Bella Mushrooms stuffed with cream cheese, sharp cheddar, jalapenos and bacon. Stuffed Mushrooms are a classic appetizer at any occasion. This Stuffed Mushroom Recipe is simple and always a huge hit at any party I bring these to.
