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–+ servings
mushrooms stuffed with peppers and cheese

Jalapeno Popper Stuffed Mushrooms

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!
5 from 26 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 servings

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 teaspoon 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

Reheating tip: The best way to reheat these mushrooms is in the air fryer at 330 degrees for a few minutes until heated through.
Keyword Football Snacks, Tailgate
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