Here’s a tasty recipe for Jalapeño Popper Stuffed Mushrooms. These are a delicious appetizer or snack with the perfect balance of heat from the jalapeños and creaminess from the cheese.
Ingredients:
- 12 large white mushrooms, stems removed
- 4 oz (113g) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1 jalapeño, finely diced (adjust according to heat preference)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- 2 tbsp melted butter (optional)
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Mushrooms: Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems and set the caps aside. If needed, you can use a spoon to hollow out the mushroom caps a bit more to make room for the filling.
- Make the Filling:
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapeño, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
- Stuff the Mushrooms:
- Spoon the filling mixture into each mushroom cap, filling them generously.
- Breadcrumb Topping (Optional):
- If you’d like a crunchy topping, mix the breadcrumbs with the melted butter and sprinkle a little on top of each stuffed mushroom.
- Bake:
- Place the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish and Serve:
- Remove from the oven and garnish with fresh parsley or chives if desired.
- Serve warm and enjoy!
These stuffed mushrooms are perfect for parties or as a flavorful side dish.
