Instructions
1. Preheat & Prepare:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms with a damp towel. Remove stems (save for soup!). Place caps on baking sheet, hollow-side up. Drizzle with olive oil; season with salt and pepper.
2. Make the Filling:
In a bowl, combine cream cheese, cheddar, bacon, jalapeños, garlic powder, onion powder, and paprika (if using). Mix well.
3. Stuff & Bake:
Spoon filling generously into each mushroom cap. Bake for 20-25 minutes, or until tender and bubbly.
4. Garnish & Serve:
Garnish with chives or green onions. Serve warm!
Cooking Notes
- Button or cremini mushrooms work best.
- Adjust jalapeños for desired heat.
- Freshly cooked bacon is best, but pre-cooked works in a pinch.
Variations
- Vegetarian: Omit bacon; add sautéed spinach or sun-dried tomatoes.
- Extra Spicy: Add red pepper flakes or hot sauce.
- Cheese Options: Experiment with pepper jack or Mexican cheese blend.
- Panko Topping: Mix panko with melted butter and sprinkle before baking for extra crunch.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Prepare up to a day in advance; refrigerate. Let sit at room temperature 15 minutes before baking.
Can I freeze them?
Yes, but texture may change. Assemble, freeze in a single layer, then store in an airtight container for up to 1 month. Thaw overnight before baking.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat at 350°F (175°C).
What to serve with them?
Enjoy them on their own, with chips and salsa, or alongside grilled chicken or steak.
Can I use different peppers?
Try mini bell peppers or Anaheim peppers for a milder flavor.
Enjoy these amazing Jalapeño Popper Stuffed Mushrooms! They’re easy, customizable, and incredibly delicious.
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