Jalapeno Popper Mushrooms
Jalapeno Popper Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom.
Servings: 18
Calories: 83kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 83kcal