Cheesy Jalapeno Popper Stuffed Mushrooms (Print version)
Creamy, cheesy mushroom caps filled with jalapeno popper flavor, crisp bacon, and a golden cheddar top.
# Ingredients:
For the mushrooms
01 -
20 medium button or cremini mushrooms, about 1 lb (450 g), stems removed
02 -
1 teaspoon olive oil
03 -
1/4 teaspoon kosher salt
For the filling
04 -
8 oz (225 g) cream cheese, softened
05 -
1 cup (115 g) shredded sharp cheddar cheese, plus 2 tablespoons for topping
06 -
5 slices bacon, cooked crisp and finely chopped
07 -
1 large jalapeno, seeded if desired and finely minced
08 -
2 cloves garlic, minced
09 -
2 tablespoons sliced green onion, plus more for garnish
10 -
1/4 teaspoon black pepper
11 -
1/8 teaspoon smoked paprika, optional
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
Wipe the mushrooms clean with a damp towel and remove the stems. Toss the caps lightly with olive oil and salt, then set them hollow-side up on the baking sheet.
03 -
In a bowl, stir together the softened cream cheese, 1 cup cheddar, chopped bacon, jalapeno, garlic, green onion, black pepper, and smoked paprika until evenly combined.
04 -
Spoon the filling into the mushroom caps, mounding it slightly. Sprinkle the remaining 2 tablespoons cheddar over the tops.
05 -
Bake for 18-22 minutes, until the mushrooms are tender and the filling is hot, melted, and lightly golden on top.
06 -
Let the mushrooms rest for 5 minutes so the filling settles. Garnish with extra green onion and serve warm.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Stuff up to 1 day ahead and bake from cold.
03 -
Use seeded jalapeno for mild heat or leave some ribs for more spice.