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Jalapeno Popper Stuffed Mushrooms

Creamy, spicy jalapeno popper filling baked inside tender mushroom caps. An easy and delicious appetizer or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 350 kcal

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.