Jalapeño Popper Stuffed Mushrooms
These Jalapeño Popper Stuffed Mushrooms bring together the rich, creamy filling of a jalapeño popper with the earthy bite of tender mushrooms.
Ingredients
- 12 –15 white or cremini mushrooms stems removed
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 jalapeños finely diced (seeds removed for less heat)
- 2 slices bacon cooked and crumbled (optional)
- 1 clove garlic minced
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup panko breadcrumbs optional for a crispy topping
- 1 tbsp butter melted (for the breadcrumbs)
- 1 tbsp chopped parsley for garnish
Instructions
Preheat & Prep the Mushrooms:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Remove the mushroom stems, creating a cavity for the filling.
Make the Filling:
- In a bowl, mix cream cheese, cheddar cheese, mozzarella, jalapeños, crumbled bacon, garlic, onion powder, paprika, salt, and black pepper until well combined.
Stuff the Mushrooms:
- Spoon the filling into each mushroom cap, pressing slightly to secure.
Add the Crunchy Topping (Optional):
- Mix panko breadcrumbs with melted butter, then sprinkle over each stuffed mushroom for extra crispiness.
Bake Until Golden:
- Place mushrooms on the baking sheet and bake for 15-20 minutes, until the cheese is bubbly and the mushrooms are tender.
Garnish & Serve:
- Sprinkle with chopped parsley and serve warm!
Notes
- Make It Spicier: Leave in the jalapeño seeds or add red pepper flakes.
- Keto-Friendly Option: Skip the breadcrumbs for a low-carb version.
- Air Fryer Option: Cook at 375°F for 10-12 minutes, checking for doneness.
- Storage: Refrigerate leftovers for up to 3 days; reheat in the oven at 350°F for 5-7 minutes.
Did you Like This Recipe? Please Rate and Comment Below!