Jalapeno Popper Stuffed Mushrooms are one of my absolute favorite appetizers to make, especially for get-togethers.
They’re always a hit!
Think game days, potlucks, or even just a fun weekend snack. These little bites combine the creamy, spicy kick of jalapeno poppers with the earthy goodness of mushrooms. It’s a flavor explosion that’s hard to resist.
And the best part? They’re surprisingly easy to whip up.
Recipe Overview: Jalapeno Popper Stuffed Mushrooms
This dish is essentially all the deliciousness of classic jalapeno poppers, but nestled inside a tender, baked mushroom cap.
Instead of dealing with deep-frying, we’re baking these, which makes them a little healthier and a lot less messy.
We’re talking about a creamy, cheesy filling spiked with spicy jalapenos and crispy bacon, all stuffed into bite-sized mushroom caps.
They’re perfect as an appetizer or side dish. You can easily serve them alongside other game-day favorites like wings, dips, or sliders.
Detailed Ingredients
Here’s what you’ll need to make these tasty stuffed mushrooms:
- Mushrooms: 1 pound, I usually go for white button mushrooms or cremini mushrooms. Make sure they’re big enough to stuff, about 1.5-2 inches in diameter.
- Cream Cheese: 4 ounces, softened. This is the base of our creamy filling. You can use full-fat or low-fat, it’s up to you.
- Cheddar Cheese: 1/2 cup, shredded. Sharp cheddar adds a great tangy flavor.
- Jalapenos: 2 medium, finely diced. Remove the seeds and membranes for less heat, or leave some in if you like it extra spicy.
- Bacon: 4 slices, cooked and crumbled. You can use pre-cooked bacon bits to save time.
- Garlic Powder: 1/2 teaspoon. Adds a nice savory note to the filling.
- Onion Powder: 1/4 teaspoon. Another layer of flavor that complements the garlic.
- Salt and Black Pepper: To taste. Don’t be shy with the seasoning.
- Optional Garnish: A sprinkle of chopped fresh chives or green onions.
If you don’t have cheddar, you can use Monterey Jack, Colby, or even a Mexican blend.
For a vegetarian option, you can skip the bacon, or sub it with some sauteed, finely diced bell peppers for a little texture.
Step-by-Step Instructions for the Stuffed Mushrooms
Let’s get cooking! Here’s how to make these delicious stuffed mushrooms:
- Preheat and Prep: First, preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. This prevents the mushrooms from sticking.
- Prepare the Mushrooms: Gently clean the mushrooms with a damp paper towel. Remove the stems by snapping them off. You can save the stems for another use, like adding to soups or omelets.
- Make the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix everything really well until it’s evenly combined.
- Stuff the Mushrooms: Spoon the filling generously into each mushroom cap, mounding it slightly. Don’t be afraid to really pack it in there.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Keep an eye on them, as oven temperatures can vary. The cheese should be melted, and the mushrooms should release some of their liquid.
- Garnish and Serve: Remove from the oven and let them cool slightly. Garnish with chopped chives or green onions, if desired. Serve them warm.
Variations & Tips for the Best Jalapeno Popper Stuffed Mushrooms
- Spice Level: For milder poppers, make sure to remove all the seeds and membranes from the jalapenos. If you love the heat, leave some in!
- Make Ahead: You can assemble the stuffed mushrooms ahead of time and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time.
- Storage: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 10-15 minutes. You can also microwave them, but the oven will give you a better texture.
- Serving: These are great served hot, but they’re also pretty tasty at room temperature, making them perfect for parties.
Key Details
- Prep time: 20 minutes
- Cook time: 20-25 minutes
- Total time: 40-45 minutes
- Servings: Approximately 12 stuffed mushrooms (depending on the size of your mushrooms)
- Equipment you’ll need: Baking sheet, mixing bowl, spoon.
Jalapeno Popper Stuffed Mushrooms
Ingredients
- 1 pound white button mushrooms or cremini mushrooms
- 4 ounces cream cheese softened
- 1/2 cup shredded cheddar cheese
- 2 medium jalapenos finely diced
- 4 slices bacon cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Gently clean the mushrooms with a damp paper towel. Remove the stems by snapping them off.
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix well.
- Spoon the filling generously into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
- Remove from the oven and let them cool slightly. Garnish with chopped chives or green onions, if desired. Serve warm.