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Jalapeño Popper Mushrooms

These jalapeño popper mushrooms are creamy, cheesy, and packed with bacon. The perfect bite-sized appetizer for parties or game day!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 24 whole white button mushrooms
  • 2 cloves garlic minced
  • 1 4-ounce can diced jalapeños, drained
  • 1 8-ounce package cream cheese, softened
  • ¾ cup shredded cheddar cheese
  • ½ pound bacon cooked and chopped

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C) while you prepare the mushrooms.
Prepare the Mushrooms
  1. Gently clean the mushrooms with a damp cloth.
  2. Remove the stems and discard or save for another use.
  3. Set the mushroom caps aside on a tray or plate.
Make the Filling
    In a medium bowl, mix together:
    1. Softened cream cheese
    2. Minced garlic
    3. Drained jalapeños
    4. Shredded cheddar cheese
    5. Chopped cooked bacon
    6. Stir well until fully combined and creamy.
    Stuff the Mushrooms
    1. Use a spoon or piping bag to fill each mushroom cap generously.
    2. Slightly mound the filling on top for a more indulgent bite.
    Bake to Perfection
    1. Arrange mushrooms on a baking rack placed over a foil-lined baking sheet.
    2. Bake for 15–20 minutes, or until tops are golden and bubbling.
    Cool and Serve
    1. Let the mushrooms rest for a few minutes before serving.
    2. Enjoy warm as an appetizer, snack, or part of a festive spread.