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
Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
Step 3
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble bacon; set aside.
Step 4
Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, jalapeño, and garlic; cook and stir until mushrooms release moisture and soften, about 10 minutes. Transfer to a bowl; stir in cream cheese, Cheddar cheese, and bacon. Season with salt and black pepper. Spoon cheese mixture generously into mushroom caps; place in the prepared baking dish.
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
