Jalapeño Popper Stuffed Mushrooms

This recipe is the perfect mix of spicy, creamy, and cheesy — a crowd-pleaser whether served as an appetizer or even a full meal.

NOTE: If you don’t like spicy food but love the flavor of jalapeños, use jarred “tamed” jalapeño peppers. That’s what I used in this recipe. This was a great side dish…but add a salad and it’s a main meal. Super yummy! Bite it!

---

Ingredients 🍴

• 20 large stuffer mushrooms
• 1 Tbsp olive oil
• 4 slices of bacon
• 1–2 jalapeño peppers (about ¼ cup chopped)
• ¼ cup (or ½ block) cream cheese
• 2 Tbsp ranch dressing
• ⅓ cup parmesan cheese
• ¼ cup panko breadcrumbs
• ⅓ cup shredded cheddar cheese

---

Instructions 👩‍🍳

1. Preheat your oven to 350°F.
2. Remove the stems from the mushrooms and brush each cap with olive oil.
3. Grease a 9×13 casserole dish and place mushrooms inside, stem side up.
4. Cook bacon in a skillet until crispy (about 5 minutes per side). Drain and chop into small pieces.
5. Chop and de-seed the jalapeños (use 1 for mild, 2 for spicy, or keep seeds for extra heat).
6. In a microwave-safe bowl, warm the cream cheese until soft. Add ranch dressing, jalapeño, parmesan, bacon, and breadcrumbs. Mix well.
7. Spoon 1–2 Tbsp of the cream cheese mixture into each mushroom cap.
8. Top with shredded cheddar cheese.
9. Bake 22–25 minutes, or until cheese is bubbly and mushrooms are browned.

---

Notes 📝

Jarred tamed jalapeños work perfectly if you prefer less heat. These make a great side dish — or a full meal with a salad on the side.

Adapted from: CenterCutCook.com