Jalapeno Popper Stuffed Mushrooms
Spice up your appetizers with Jalapeno Popper Stuffed Mushrooms! Enjoy the spicy kick of jalapenos, the rich creaminess of cheese, and the earthy flavor of mushrooms, all topped with cheddar cheese. A burst of flavors in every bite!
Servings: 14
Ingredients
- 4 slices bacon cooked and crumbled
- 8 ounces cream cheese softened
- 2 tablespoons sour cream
- 3 medium jalapeno peppers seeded and diced
- 1 cup Cheddar cheese shredded, divided
- 4 garlic cloves minced
- 1/2 teaspoon cumin powder
- 1 pound baby Bella whole mushrooms cleaned, stems removed ( about 14-18 mushrooms)
- Fresh chopped parsley and 1 sliced jalapeno to garnish
Instructions
- Preheat your oven to 350°F.
- In a medium-sized bowl, mix together the BACON, CREAM CHEESE, SOUR CREAM, JALAPENO PEPPERS, ½ cup of shredded CHEDDAR CHEESE, GARLIC and CUMIN POWDER.
- Fill each MUSHROOM cap with a generous amount, approximately 1 tablespoon, of the cream cheese mixture. Arrange the stuffed mushrooms in a 12-inch cast-iron or oven-safe skillet.
- Sprinkle the mushroom caps with the remaining shredded cheese.
- Bake for 20 minutes or until the cheese is golden brown and melted.
- Garnish with parsley and sliced jalapeno.
- Serve immediately.
- ❗Tip: To avoid soggy mushrooms, you can bake them for a few minutes first, then place them on a paper towel to drain. This way, when you bake them with the filling, they'll stay firm.
Notes
Storage: Keep in the fridge, covered, for 3-4 days. When you want to eat them again, just reheat them in the microwave.
Nutrition
Calories: 129kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 288mg | Fiber: 1g | Sugar: 2g