Jalapeno Popper Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom. Try my Sausage Stuffed Mushrooms for another flavorful appetizer.
Jalapeno Popper Stuffed Mushrooms
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!
Jalapeno Popper Mushrooms Recipe
These mushrooms cook up beautifully in a cast-iron skillet, so get out your skillet and the ingredients you need to get this appetizer shared.
Ingredients (full recipe listed is in the recipe card below)
- Whole Baby Bella mushrooms
- Bacon
- Cream cheese
- Jalapeno peppers
- Monterey Jack cheese
- Garlic
How to Clean and Cut Mushrooms
It may seem like a silly question, but it is one that I get quite often. Mushrooms grow low to the ground, so they get pretty dirty. Even the mushrooms you purchase at the store need to be cleaned. The trick to cleaning mushrooms is to use a damp paper towel and rub lightly, one at a time. Do not soak them or rinse them. Mushrooms will absorb liquid and they will lose texture and flavor if you submerge them in water.
Once they are cleaned, sit the mushroom on its side and with a very sharp knife, or with your hands very carefully cut or pluck the stem off. You will want to get as high up as you can without piercing the top of the mushroom.
How to Seed and Dice Jalapeno Peppers
Knowing how to seed and slice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all! However, removing the seeds from a jalapeno is a touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. Some people think that the seeds hold all of the heat, others think the membrane is the culprit.
If you have ever cut into a jalapeno all willy-nilly you may have experienced accidental eye or nose contact. Trust me, you do not want to experience this. To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut. Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!
How to Make Jalapeno Popper Mushrooms
Once your bacon is cooked and crumbled, the mushrooms prepared, and the jalapeno peppers seeded and diced, it’s just a matter of mixing everything together and filling each mushroom cap. Preheat the oven to 350°F and get out your cast-iron skillet.
In a medium bowl, mix together the bacon, cream cheese, jalapeno peppers, 1/2 cup of the shredded cheese, and garlic. Fill each mushroom cap with about a tablespoon of the mixture (depending on how many mushrooms you have). Top with the remaining shredded cheese and bake for about 20 minutes, or until the cheese is golden brown and melted. Serve immediately.
Looking for More Appetizer Recipes?
Cheesy Jalapeno Rattlesnake Bites
Jalapeno Popper Mushrooms
Jalapeno Popper Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom.
Ingredients
- 16 ounces baby Bella whole mushrooms
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces (1 package) cream cheese, softened
- 3 medium jalapeno peppers, seeded and diced
- 1 cup Monterey Jack cheese, shredded and divided
- 1 tablespoon garlic, minced
Instructions
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Preheat the oven to 350°F.
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Clean the mushrooms with a damp paper towel. Carefully break off stems and discard.
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In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, 1/2 cup of shredded cheese, and garlic.
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Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms on a cast-iron skillet.
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Sprinkle the mushroom caps with the remaining shredded cheese.
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Bake 20 minutes, or until cheese is golden brown and melted.
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Serve immediately.
