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JALAPENO POPPER STUFFED MUSHROOMS
These JALAPENO POPPER STUFFED MUSHROOMS will be the hit of the party. Mushrooms stuffed with cream cheese, bacon, cheddar and jalapeño for the ultimate appetizer.
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Servings: 24
Calories: 288kcal
Ingredients
- 24 cremini baby Bella mushrooms, cleaned and stems removed
- 8 oz cream cheese softened to room temperature
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese plus more for garnish
- 4 ounce can minced jalapenos thoroughly drained
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- Green onions sliced for garnish
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil.
- Place the mushrooms on sheet pan.
- In a medium mixing bowl, combine cream cheese, cooked bacon, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Stir well.
- Spoon 1 tablespoon of filling into each mushroom cap (this amount will vary depending on the size of your mushrooms).
- Bake for 20-25 minutes, until mushrooms are hot and cheese is melted.
- Carefully remove mushrooms from the oven and let them rest for 5 minutes before plating.
- Garnish with green onions and more cheddar cheese. Serve immediately.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 5g | Protein: 12g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 606mg | Fiber: 1g | Sugar: 2g
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