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!
Ingredients & Substitutions
Mushrooms: Look for baby Bella mushrooms to use in this recipe. I will go into how to prepare them next.
Bacon: Did you know there is now fully cooked bacon you can buy? If you are passing on that, you can bake the bacon in the oven for easy clean-up. Simply place the strips of bacon on a baking sheet lined with aluminum foil. Bake for 18-20 minutes at 415°F.
Cream Cheese: Make sure the cream cheese is at room temperature for easy mixing.
Jalapeno Peppers: Seed and dice the peppers before mixing them into the cream cheese mixture. Choosing jalapeno peppers can determine how spicy this appetizer will be. The older the pepper the spicier it will be. Looking at a pepper, the older ones will have stress marks, like little white lines or flecks on the flesh. The younger (less spicy) peppers will have clear shiny flesh. So if you like them hot, pick the older pepper. If you like the mild, pick the younger one.
Cheese: I added shredded Monterey Jack cheese to the stuffed mushrooms. Cheddar cheese, swiss cheese, or your favorite kind of cheese would also work.
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.
Can I Make Stuffed Mushrooms Without a Skillet?
Sure! Although I love how evenly food is cooked in a cast-iron skillet, you could certainly use a different kind of pan. A 9×13-inch baking dish, or a size that holds the 18 stuffed mushrooms would work just fine.
Can I Make This Appetizer Ahead of Time?
Yes. If you want to get the mushrooms stuffed and ready to bake, you can do that a day in advance. Once they are stuffed, but before baking, cover them with plastic wrap. Store them in the refrigerator overnight.
How to Store
If you have any leftover Jalapeno Stuffed Mushrooms, they can be stored in the refrigerator, covered, for 3-4 days. They can be reheated in the microwave when ready to enjoy.
Jalapeno Popper Mushrooms
- 4 slices thick-cut bacon, cooked and crumbled
- 1 block (8 ounces) cream cheese, softened
- 3 medium jalapeno peppers, seeded and diced
- 1 cup (113 g) Monterey Jack cheese, shredded, divided
- 1 tablespoon garlic, minced
- 16 ounces baby Bella whole mushrooms, cleaned, stems removed
- Preheat the oven to 350°F.
- In a medium bowl, combine the bacon, cream cheese, jalapeno 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.
Did you make this recipe?
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