Jalapeno Popper Stuffed Mushrooms

Ingredients

  • 16 ounces baby Bella whole mushrooms
  • 4 slices thick-cut bacon, cooked and crumbled
  • 8 ounces (1 package) cream cheese, softened
  • 3 medium jalapeno peppers, seeded and diced
  • 1 cup Monterey Jack cheese, shredded and divided
  • 1 tablespoon garlic, minced

Instructions

  1. Preheat the oven to 350°F.

  2. Clean the mushrooms with a damp paper towel. Carefully break off stems and discard.

  3. In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, 1/2 cup of shredded cheese, and garlic.

  4. Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms on a cast-iron skillet.

  5. Sprinkle the mushroom caps with the remaining shredded cheese.

  6. Bake 20 minutes, or until cheese is golden brown and melted.

  7. Serve immediately.

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