Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 stuffed mushrooms
Ingredients
- 12 large button mushrooms (stems removed and reserved)
- 4 oz cream cheese (softened)
- ½ cup shredded cheddar cheese
- 2 jalapeño peppers (seeded and finely chopped)
- 2 cloves garlic (minced)
- 3 slices bacon (cooked and crumbled)
- ¼ cup green onions (finely chopped)
- ¼ cup panko breadcrumbs
- 1 tbsp unsalted butter (melted)
- Salt and pepper to taste
- Optional: Ranch dressing or sour cream for dipping
Instructions
Step 1: Prepare the Mushrooms
- Clean the mushrooms: Wipe the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and finely chop them for the filling.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Filling
- Mix the cheeses: In a medium bowl, combine the softened cream cheese and shredded cheddar cheese until smooth.
- Add the flavor: Stir in the chopped jalapeños, minced garlic, chopped mushroom stems, crumbled bacon, and green onions. Season with salt and pepper to taste.
- Stuff the mushrooms: Spoon the jalapeño popper mixture into each mushroom cap, mounding it slightly.
Step 3: Prepare the Topping
- Mix breadcrumbs: In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
- Top the mushrooms: Sprinkle the breadcrumb mixture over the stuffed mushrooms for a crispy topping.
Step 4: Bake the Mushrooms
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the topping is golden brown.
- Cool slightly: Allow the mushrooms to cool for a few minutes before serving.
Step 5: Serve
Serve the jalapeño popper mushrooms warm, with optional ranch dressing or sour cream for dipping.
Tips for Perfect Jalapeño Popper Mushrooms
- Mushroom selection: Choose mushrooms that are roughly the same size for even cooking.
- Adjust heat: For a milder filling, reduce the amount of jalapeño or remove all seeds. For more spice, leave some seeds or add a pinch of cayenne pepper.
- Make ahead: Assemble the stuffed mushrooms a few hours in advance and store in the refrigerator until ready to bake.
FAQ
Can I use other types of mushrooms?
Yes, you can use baby portobello mushrooms or cremini mushrooms for a slightly different flavor and texture.
How do I store leftovers?
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I freeze stuffed mushrooms?
It’s not recommended to freeze them as the texture of the mushrooms may become watery upon thawing. However, you can freeze the filling separately and stuff fresh mushrooms when ready to cook.