These Jalapeno Popper Mushrooms combine the creaminess of cream cheese, the sharpness of cheddar, and the heat from jalapenos, all packed into tender mushroom caps. With crispy bacon added, these make the perfect bite-sized appetizer for any occasion!
Jalapeno Popper Stuffed Mushrooms are the perfect fusion of two popular appetizers: stuffed mushrooms and jalapeno poppers. These bite-sized treats are packed with creamy cheese, jalapenos, and bacon, making them a crowd favorite.
INGREDIENTS
- Cooking Spray: Used to coat the baking dish to prevent sticking.
- Olive Oil (1 ½ teaspoons): Adds richness to the sautéed mushroom stems and jalapeno mixture.
- Mushrooms (8, stems removed and chopped, caps reserved): The mushrooms serve as a vessel for the flavorful filling.
- Jalapeño Pepper (1, finely chopped): Provides heat to the filling. Remove ribs and seeds for a milder flavor.
- Garlic (1 clove, minced): Adds depth of flavor to the filling.
- Cream Cheese (3 ounces, softened): The base of the filling, making it creamy and smooth.
- Cheddar Cheese (3 tablespoons, shredded): Adds a sharp, cheesy bite to the filling.
- Sea Salt to Taste: Enhances the overall flavor of the filling.
- Ground Black Pepper to Taste: Adds a bit of spice and balances the richness of the filling.
INSTRUCTIONS
- Step 1:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate and crumble once cooled. Set aside.
- Step 2:
- Preheat the oven to 350°F (175°C). Coat a baking dish with cooking spray to prevent the mushrooms from sticking.
- Step 3:
- Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, jalapeno, and minced garlic. Cook, stirring frequently, until the mushrooms release their moisture and soften, about 10 minutes.
- Step 4:
- Transfer the cooked mixture to a bowl. Stir in the softened cream cheese, shredded cheddar cheese, and crumbled bacon. Season the mixture with salt and black pepper to taste.
- Step 5:
- Spoon the cheese mixture generously into the mushroom caps, leveling the tops for even baking.
- Step 6:
- Place the stuffed mushrooms in the prepared baking dish and bake in the preheated oven for 15 to 20 minutes, or until the cheese begins to brown and bubble.
Serving and Storage Tips
- Serve the Jalapeno Popper Mushrooms hot, straight from the oven, for the best flavor and texture.
- Pair them with a cooling dip like ranch or sour cream to balance out the spice from the jalapenos.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crispy texture.
- If you're preparing these for a party, they can be assembled ahead of time and baked just before serving.
Helpful Notes
- If you prefer a spicier kick, leave some of the jalapeno seeds in the filling.
- To make these mushrooms vegetarian, simply omit the bacon and add extra cheese or vegetables to the filling.
- Try swapping out cheddar cheese for pepper jack or mozzarella for a different flavor profile.
Tips from well-known chefs
- Chef Maria suggests using larger mushroom caps, such as portobellos, for a more substantial appetizer.
- Chef James recommends baking the mushrooms on a wire rack set over a baking sheet to allow excess moisture to drip away and keep the mushrooms crisp.
- Chef Angela advises briefly broiling the mushrooms at the end of baking for an extra golden, bubbly top.