Jalapeno Popper Stuffed Mushrooms


  • 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


  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.


Jalapeno Popper Bites

Cheesy Jalapeno Rattlesnake Bites