Jalapeño Popper Mushrooms
Ingredients:
16 large button mushrooms, stems removed
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
2-3 fresh jalapeños, finely diced (adjust to taste)
2 slices bacon, cooked and crumbled
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup panko breadcrumbs (optional, for extra crunch)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms, remove stems, and set the mushroom caps aside on a baking sheet.
Make the Filling: In a medium mixing bowl, combine softened cream cheese, cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, salt, and pepper. Mix well until smooth and fully combined.
Stuff the Mushrooms: Spoon the filling into each mushroom cap, mounding slightly. For added crunch, sprinkle panko breadcrumbs on top of each stuffed mushroom.
Bake: Bake for 15-20 minutes or until the mushrooms are tender and the tops are golden and bubbly.
Serve: Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time: 25-30 minutes
Kcal: 80 kcal per mushroom | Servings: 16 stuffed mushrooms