Jalapeño Popper Stuffed Mushrooms
| Prep time: | 15 minutes |
| Cook time: | 20 minutes |
| Total time: | 35 minutes |
| Servings: | 18 |
| Cuisine: | American, Appetizers |
Jalapeño Popper Stuffed Mushrooms
Jalapeño Popper Stuffed Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom. I love all the flavors of a jalapeno popper, from the cream cheese to the bacon to the heat from jalapeno peppers. To put all of that into a mushroom is the perfect appetizer. Plus, they are so easy to make!
Ingredients
4 slices thick-cut bacon, cooked and crumbled
1 block (8 ounces) cream cheese, softened
3 medium jalapeño peppers, seeded and diced
1 cup (113 g) Monterey Jack cheese, shredded, divided
1 Tbsp garlic, minced
16 oz baby Bella whole mushrooms, cleaned, stems removed
Instructions
Preheat the oven to 350°F.
In a medium bowl, combine the bacon, cream cheese, jalapeño peppers, ½ cup of shredded cheese, and garlic.
Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms in a 12-inch cast-iron or oven-safe skillet.
Sprinkle the mushroom caps with the remaining shredded cheese.
Bake 20 minutes, or until cheese is golden brown and melted.
Serve immediately.
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