Instructions
1. Preheat & Prep:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms with a damp towel. Remove stems (save for soup!). Place caps hollow-side up on the baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Make the Filling:
In a bowl, combine softened cream cheese, cheddar, crumbled bacon, jalapeños, garlic powder, onion powder, and paprika (if using). Mix well.
3. Stuff & Bake:
Spoon filling generously into each mushroom cap. Bake for 20-25 minutes, or until tender and bubbly.
4. Garnish & Serve:
Garnish with chives or green onions. Serve warm and enjoy!
Cooking Notes
- Button or cremini mushrooms work best.
- Adjust jalapeños for desired heat level.
- Freshly cooked bacon tastes best, but pre-cooked is fine.
Variations
- Vegetarian: Omit bacon; add sautéed spinach or sun-dried tomatoes.
- Extra Spicy: Add red pepper flakes or hot sauce.
- Cheese Options: Experiment with pepper jack or a Mexican blend.
- Panko Topping: Mix panko with melted butter and sprinkle before baking for extra crunch.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Prepare up to a day in advance, refrigerate, and let sit at room temperature for 15 minutes before baking.
Can I freeze them?
Freezing is possible, but texture might change. Assemble unbaked, freeze in a single layer, then store in an airtight container for up to a month. Thaw overnight before baking.
How to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C).
What to serve with them?
These are great on their own or with other appetizers, or alongside grilled chicken or steak.
Can I use other peppers?
Mini bell peppers or Anaheim peppers are milder alternatives.
Enjoy these delicious and easy Jalapeño Popper Stuffed Mushrooms!
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