Baked Jalapeño Popper Mushrooms

Name: Baked Jalapeño Popper Mushrooms
Total time: 55 min
Yield: 4
Ingredients: 2 slices bacon; cooking spray; 1.5 tsp olive oil; 8 mushrooms, stems removed, caps reserved; 1 jalapeno pepper, seeds and ribs removed, finely chopped; 1 clove garlic, minced; 1 (3 oz) package cream cheese, softened; 3 tbsp shredded Cheddar cheese; sea salt, to taste; ground black pepper, to taste

Experience the irresistible combo of stuffed mushrooms and jalapeño poppers in one deliciously creamy, spicy, and cheesy bite-sized appetizer.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

Nutrition

calories151kcal

carbohydrates3g

fat13g

protein6g

Appetizer Snack American

Ingredients

2 slices bacon

cooking spray

1.5 tsp olive oil

8 mushrooms, stems removed, caps reserved

1 jalapeno pepper, seeds and ribs removed, finely chopped

1 clove garlic, minced

1 (3 oz) package cream cheese, softened

3 tbsp shredded Cheddar cheese

sea salt, to taste

ground black pepper, to taste

Directions

Cook bacon in a large skillet over medium-high heat until browned. Drain on paper towels; crumble and set aside.

Preheat oven to 350°F (175°C). Coat a baking dish with cooking spray.

In the same skillet, heat olive oil over medium heat. Add chopped mushroom stems, jalapeño, and garlic. Cook, stirring often, until mushrooms release moisture and soften, about 10 mins.

Transfer mushroom mixture to a bowl. Stir in cream cheese, Cheddar cheese, and crumbled bacon. Season with salt and black pepper. Spoon cheese mixture generously into mushroom caps. Place caps in the prepared baking dish.

Bake until cheese starts to brown, 15 to 20 mins.