Jalapeño Popper Mushrooms Recipe

If you’re looking for ideas for appetizers and you don’t want to spend a long time making anything fiddly or anything with lots of ingredients, what about jalapeno popper mushrooms? They’re juicy, spicy and creamy all at once, and they’re also a real crowd-pleaser!

White button mushrooms are the main ingredient in this recipe and you also need cheddar cheese and cream cheese, garlic, jalapenos, and bacon. That’s it! With just those six ingredients you can make the most delicious hot appetizer for any occasion.

If you need these to be gluten-free, make sure the bacon and cream cheese don’t have any fillers or additives that might contain gluten. This recipe makes 24 so you can feed about 12 people if they have 2 each. These are so good though, the whole plate of these is going to disappear fast!

Why You’ll Love the Recipe:

These delicious hot snacks are so easy to make. You just have to prepare a creamy, spicy, smoky filling, spoon it into the mushroom caps and bake. They’re ideal for any party, special occasion or as a game day appetizer.

How to Serve Them:

They are best served warm (not straight out of the oven because you’ll burn your mouth!) and these little bites go well with ranch dressing for dipping. 

Can You Make It Ahead?

Yes, you can prepare them ahead and bake them later.

Storage Instructions:

Leftovers will keep for up to 2 days in an airtight container in the refrigerator.

Variations and Substitutions:

For a vegetarian version, swap the bacon for vegetarian “bacon” or just leave it out of the recipe. You could add some smoked paprika to replicate the smoky bacon flavor.

Jalapeño Popper Mushrooms Recipe

You’re going to love these gorgeous stuffed jalapeno popper mushrooms. They’re easy to make and they taste incredible served warm from the oven, offering spice, creaminess and a smoky touch in every bite.

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Cook Time 25 minutes mins

Cooling time 15 minutes mins

Course Sides

Cuisine Mexican

Servings 24

Ingredients

  

1x2x3x

• 24 whole white button mushrooms
• ½ pound chopped cooked bacon
• 8 ounces cream cheese at room temperature
• 2 minced garlic cloves
• ¾ cup shredded cheddar cheese
• 4 ounces canned jalapenos drained

Instructions

 

• Preheat the oven to 350°F.
• Take the stems out of the mushrooms.
• Mix the cream cheese with the garlic, jalapenos, bacon and cheddar cheese for the filling.
  
• Divide the filling between the mushroom caps.
  
• Arrange them on a baking rack on top of a foil-lined baking sheet and bake for 15 to 20 minutes or until golden and bubbling hot.
  
• Let them cool for 15 minutes before serving.
  
• Enjoy!
  

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