Jalapeno Popper Mushrooms Recipe - Allrecipes.com
Jalapeno Popper Mushrooms Recipe
  • READY IN 55 mins

Jalapeno Popper Mushrooms

Recipe by  

"My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!"

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Ingredients Edit and Save

Original recipe makes 8 mushrooms Change Servings

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
  4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2011

Super yummy!! One thing I found is if you bake the mushrooms for a few minutes first, set them on paper towel to drain. Then when you bake them with the filling, the mushrooms will not get soggy.

 
Most Helpful Critical Review
Dec 18, 2011

Really easy! Tasty but not the best stuffed mushroom ever. However, I left out the bacon. The mushrooms were kinda soggy. I think some breadcrumbs mixed in would help absorb some of the liquid.

 
Sep 14, 2011

I was hesitant to make these for a baby shower I was going to because there was only one review, but I went ahead and made them and they were a HUGE hit! Almost everyone there asked for the recipe. I had left some at home for my husband and he said they were the best appetizer he has ever had. He asked if I could make them every week! Hahaha! I would add more jalepenos for my personal taste. There wasnt any heat to these at all.

 
Sep 15, 2011

OMG if I could give these a million stars I would! These were absolutely the most delicious stuffed mushrooms I have ever had. I love the creaminess of the cream cheese and the slight heat from the jalapeno paired with the bacon and cheddar. Next time (and there will be many next times), I will double the recipe because me and my husband fought over the leftovers for lunch! Thank you CookinBug for sharing your awesome recipe!

 
Sep 29, 2011

This is officially hubby's new favorite thing! These were absolutely delicious! I did use jarred diced jalapenos, and that worked out great and gave them a nice kick. Thanks, Bug, for sharing such a wonderful recipe that has quickly become a family favorite! :)

 
Dec 23, 2011

I made these for my mom,s birthday and everyone loved them. By popular demand I am making them again for Christmas. You can easily make these day ahead just let sit out an hour before you bake to get to room temperature. I used light cream cheese and the whole bar and just increased other ingredients accordingly to basically triple the recipe. I also topped with bread crumbs.

 
Dec 11, 2011

Sooo good! I used jarred jalapeños and upped the bacon a bit (because bacon is awesome) but followed the recipe otherwise and everyone loved them like crazy! I had some leftover filling I heated up the next day and dipped chips in, it also makes a fantastic dip!

 
Sep 15, 2011

Made these tonight and they were sooo good! I used 4 oz of cream cheese and I didn't have the jalapeno so I just added a couple dashes of tabasco sauce. Wow, wow, very good!!!

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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