These creamy and spicy Jalapeno Popper Stuffed Mushrooms are the perfect party bite! All the flavor of bacon wrapped jalapeno popper stuffed in a tender mushroom make this my favorite tailgating treat!
I've got something to admit to you. I'm not a massive sports fan. But this doesn't mean I can't enjoy football season! Especially when it includes delicious snacks like these Jalapeno Popper Stuffed Mushrooms.
I love traditional bacon wrapped jalapeno poppers but there is something special about this stuffed mushroom version. Not only are they the perfect creamy spicy bite, but they are great to make for a crowd and reheat really well in the oven or air fryer. Add these to your next tailgating menu and your guests will be begging for seconds! Enjoy!
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Equipment
For this recipe you will need:
- Cutting board and knife
- Mixing bowl
- Measuring cups and spoons
- Parchment lined baking sheet: I love these Nordic baking sheets from Amazon.
Ingredients
- Button mushrooms: I like using white button mushrooms for this recipe but you can also use baby bellas if preferred.
- Bacon: I recommend 6 slices of bacon but you can increase or decrease based on personal preference. You can also leave some bacon pieces out of the stuffing to sprinkle on the top if desired.
- Green onions: I love the flavor of green onions but you could also use regular finely diced onions.
- Garlic: Fresh is always better than the jarred stuff!
- Jalapenos: The heat is in the seeds so for a milder dish deseed before chopping.
- Cream cheese: You want to use the block kind rather than whipped cream cheese. I recommend using whole rather than low fat.
- Shredded cheese: My favorite cheese to use is colby jack or monterrey jack but you can add your favorite. I always recommend shredding your own cheese rather than buying the pre-shredded kind as it has both better flavor and texture.
- Panko bread crumbs
- Butter
- Salt & pepper
Step by Step Instructions
Time needed: 50 minutes.
- Clean and prep the mushrooms
Prep mushrooms by wiping them clean then carefully remove the stems from the center by gently tugging until they pop loose.
Reserve about ¼th cup of finely chopped mushroom stems (you can discard the rest or save for another recipe) and set aside.
Place the clean mushrooms caps on a parchment lined baking sheet cavity side up and set aside.
- Cook the bacon and vegetables
Heat a skillet over medium to medium high heat and add diced bacon. Cook until crisp then remove from the pan with a slotted spoon to a paper towel lined plate.
Leaving a thin layer of bacon grease in the pan add chopped mushrooms stems and cook over medium heat for a minute or so.
Then add green onions and garlic and cook for an additional 30 seconds before adding chopped jalapenos and cook for 30 seconds more. Season with a pinch of salt and pepper and remove from the heat.
- Make the filling
In a large mixing bowl combine softened cream cheese, the cooked vegetables, bacon and ½ cup of shredded cheese along with a pinch of salt and pepper to taste.
In a separate bowl mix the panko with the melted butter and a pinch of salt and stir to combine.
- Stuff the mushrooms and top with cheese and breadcrumbs
In a separate bowl mix the panko with the melted butter and a pinch of salt and stir to combine.
Fill the mushroom cavities with the cream cheese mixture. Then evenly distribute the remaining cheese on top and top with the panko crumbs.
- Bake and serve!
Bake at 400 degrees F for 20-25 minutes until bubbly and golden brown.
Recipe FAQs
That will mostly depend on how you make them and how spicy your jalapenos are. For a milder version deseed the jalapeno before adding them to the pan. If you want it spicy leave all the seeds in.
Absolutely! This recipe is very easy to double or even triple for a crowd.
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Made this Jalapeno Popper Stuffed Mushrooms recipe? Let me know what you think in the comments!
Recipe
Jalapeno Popper Stuffed Mushrooms
Equipment
- Skillet
- Cutting board and knife
- mixing bowl
- Measuring cups and spoons
- parchment lined baking sheet
Ingredients
- 6 slices bacon, diced
- 16 oz package of white button mushrooms
- 2 scallions, sliced
- 2 cloves garlic, minced
- 2 jalapenos, diced deseed for a milder flavor
- 4 oz cream cheese, softened to room temperature
- ¾ cups colby or monterrey jack cheese, shredded
- ¼ cup panko bread crumbs
- 1 tsp butter, melted
Instructions
- Preheat the oven to 400 degrees F. Prep mushrooms by wiping them clean then carefully remove the stems from the center by gently tugging until they pop loose. Reserve about ¼th cup of finely chopped mushroom stems (you can discard the rest or save for another recipe) and set aside. Place the clean mushrooms caps on a parchment lined baking sheet cavity side up and set aside.
- Heat a skillet over medium to medium high heat and add diced bacon. Cook until crisp then remove from the pan with a slotted spoon to a paper towel lined plate. Leaving a thin layer of bacon grease in the pan add chopped mushrooms stems and cook over medium heat for a minute or so. Then add green onions and garlic and cook for an additional 30 seconds before adding chopped jalapenos and cook for 30 seconds more. Season with a pinch of salt and pepper and remove from the heat.
- In a large mixing bowl combine softened cream cheese, the cooked vegetables, bacon and ½ cup of shredded cheese along with a pinch of salt and pepper to taste. In a separate bowl mix the panko with the melted butter and a pinch of salt and stir to combine. Fill the mushroom cavities with the cream cheese mixture. Then evenly distribute the remaining cheese on top and top with the panko crumbs. Bake at 400 degrees F for 20-25 minutes until bubbly and golden brown. Remove from the oven and serve hot. Enjoy!
Notes
Your Jalapeno Popper Stuffed Mushrooms recipe is so good. I love anything jalapeno popper-related and these did not disappoint. Easy to eat too!
this Jalapeno Popper Stuffed Mushrooms is SO addicting. I love how spicy and cheesey it is! It was a huge hit at our weekend party!
These are amazing! So much flavor and is easy to make!
Those Jalapeno Popper Stuffed Mushrooms were a flavor explosion – the spicy kick and creamy goodness were seriously addictive. We gobbled them up as appetizers during our game night, and they were a total hit. Thanks a bunch for sharing the recipe! ??????