These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
151 Calories
Recipe Instructions
Step 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.
Step 2
Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Step 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.
Step 4
Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Ingredients
1 (3 ounce) package cream cheese, softened
1 clove garlic, minced
ground black pepper to taste
2 slices bacon
sea salt to taste
cooking spray
3 tablespoons shredded Cheddar cheese
8 mushrooms, stems removed and chopped and caps reserved
1 jalapeno pepper, ribs and seeds removed, finely chopped
