Here’s a Jalapeño Popper Mushrooms recipe — it’s everything you love about jalapeño poppers, but stuffed into juicy mushroom caps. Creamy, cheesy, spicy, and perfect as a low-carb appetizer or party snack!
🌶️🧀 Jalapeño Popper Stuffed Mushrooms
✅ Ingredients:
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20–25 medium white or cremini mushrooms, stems removed and wiped clean
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1–2 fresh jalapeños, finely diced (seeds removed for less heat)
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8 oz cream cheese, softened
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½ cup shredded cheddar cheese (or a mix of cheddar & Monterey Jack)
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¼ cup parmesan cheese, grated
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2 cloves garlic, minced
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4 slices bacon, cooked and crumbled (optional but awesome)
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¼ tsp onion powder
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Salt & pepper to taste
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Optional garnish: chopped parsley or green onion
🔪 Instructions:
1. Prep Mushrooms:
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Preheat oven to 375°F (190°C).
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Gently remove stems from mushrooms and clean caps with a damp towel.
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(Optional: Lightly precook mushroom caps for 10 minutes to release moisture. Pat dry.)
2. Make Filling:
In a medium bowl, mix together:
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Cream cheese
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Cheddar cheese
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Parmesan
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Diced jalapeños
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Crumbled bacon
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Garlic
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Onion powder
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Salt & pepper
Mix until smooth and well combined.
3. Stuff the Mushrooms:
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Spoon or pipe the filling into each mushroom cap, mounding it slightly.
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Place stuffed mushrooms on a lined baking sheet or in a baking dish.
4. Bake:
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Bake for 18–22 minutes, or until mushrooms are tender and filling is golden on top.
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(Optional: Broil for 1–2 minutes at the end for a browned top.)
5. Garnish & Serve:
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Sprinkle with parsley or green onion.
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Serve warm!
🔥 Tips & Variations:
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More heat? Leave in some jalapeño seeds or add a pinch of cayenne.
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No bacon? Use smoked paprika for a similar smoky vibe.
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Keto-friendly and gluten-free as-is.
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Make ahead: Stuff mushrooms and refrigerate up to 24 hours before baking.