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Savory Jalapeño Popper Stuffed Mushrooms with Crispy Bacon

jalapeño popper stuffed mushrooms - featured image
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A quick and easy appetizer combining creamy cheese, spicy jalapeños, and crispy bacon stuffed into earthy mushrooms, perfect for parties or casual snacks.

Ingredients

Scale
  • 20 large white mushrooms (button or cremini), cleaned and stems removed
  • 2 medium jalapeño peppers, finely chopped (remove seeds for less heat if preferred)
  • 8 oz cream cheese, softened
  • ½ cup sharp cheddar cheese, shredded
  • 6 slices bacon, cooked until crispy and crumbled
  • 2 cloves garlic, minced
  • 2 stalks green onions, finely sliced
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for brushing mushrooms before baking)
  • Optional: Parmesan cheese for sprinkling on top before baking
  • Optional: Cilantro or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Gently clean mushrooms with a damp paper towel; avoid rinsing directly under water. Remove stems by twisting or cutting them out. Set mushroom caps aside and finely chop the stems.
  3. Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble once cool. Save some bacon fat in the pan for sautéing if desired.
  4. In the same skillet with a tablespoon of bacon fat or olive oil, sauté minced garlic, chopped jalapeños, and chopped mushroom stems for 3-4 minutes until softened and fragrant.
  5. In a mixing bowl, combine softened cream cheese, shredded cheddar, cooked jalapeño mixture, and half of the crumbled bacon. Stir in smoked paprika, salt, and pepper to taste.
  6. Using a spoon or small cookie scoop, fill each mushroom cap with the cheese mixture, mounding it slightly. Place stuffed mushrooms on the prepared baking sheet, spacing evenly.
  7. Lightly brush the outsides of the mushroom caps with olive oil.
  8. Bake for 20-25 minutes until the filling is bubbly and mushroom caps have softened but still hold shape.
  9. Remove baking sheet and sprinkle remaining crumbled bacon over each mushroom. Optionally add extra shredded cheddar or Parmesan cheese. Return to oven for 5 more minutes to crisp up the bacon topping.
  10. Once out of the oven, sprinkle with sliced green onions and optional fresh herbs. Serve warm.

Notes

If mushrooms release a lot of water during baking, carefully drain it off halfway through to prevent soggy filling. Do not overfill mushroom caps to ensure even cooking. Cooking bacon separately is key for crispiness and texture contrast. Let mushrooms cool slightly before serving to avoid burning from hot cheese. For dairy-free, substitute cream cheese and cheddar with vegan alternatives. Double-check bacon brand for gluten if needed.

Nutrition

Keywords: jalapeño popper, stuffed mushrooms, bacon appetizer, party snacks, easy appetizer, spicy snacks, creamy cheese, crispy bacon

Find it online: https://tessierecipes.com/savory-jalape-n-o-popper-stuffed-mushrooms-with-crispy-bacon-recipe-easy-and-delicious-appetizer-ideas/