My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
8 mushrooms
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.

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  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

  • Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.

  • Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Nutrition Facts

151 calories; protein 6.1g; carbohydrates 2.5g; fat 13.4g; cholesterol 34.9mg; sodium 287.7mg. Full Nutrition
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Reviews (148)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2011
Super yummy!! One thing I found is if you bake the mushrooms for a few minutes first, set them on paper towel to drain. Then when you bake them with the filling, the mushrooms will not get soggy. Read More
(169)

Most helpful critical review

Rating: 3 stars
12/19/2011
Really easy! Tasty but not the best stuffed mushroom ever. However I left out the bacon. The mushrooms were kinda soggy. I think some breadcrumbs mixed in would help absorb some of the liquid. Read More
(6)
214 Ratings
  • 5 star values: 175
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2011
Super yummy!! One thing I found is if you bake the mushrooms for a few minutes first, set them on paper towel to drain. Then when you bake them with the filling, the mushrooms will not get soggy. Read More
(169)
Rating: 5 stars
09/14/2011
I was hesitant to make these for a baby shower I was going to because there was only one review, but I went ahead and made them and they were a HUGE hit! Almost everyone there asked for the recipe. I had left some at home for my husband and he said they were the best appetizer he has ever had. He asked if I could make them every week! Hahaha! I would add more jalepenos for my personal taste. There wasnt any heat to these at all. Read More
(53)
Rating: 5 stars
09/15/2011
OMG if I could give these a million stars I would! These were absolutely the most delicious stuffed mushrooms I have ever had. I love the creaminess of the cream cheese and the slight heat from the jalapeno paired with the bacon and cheddar. Next time (and there will be many next times), I will double the recipe because me and my husband fought over the leftovers for lunch! Thank you CookinBug for sharing your awesome recipe! Read More
(38)
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Rating: 5 stars
02/02/2012
Seems a bit ignorant when someone rates recipes based on not using all of the ingredients! This makes the overall rating of that recipe inaccurate and therefore affects the whole pupose of the rating in the first place. Read More
(37)
Rating: 5 stars
09/29/2011
This is officially hubby's new favorite thing! These were absolutely delicious! I did use jarred diced jalapenos, and that worked out great and gave them a nice kick. Thanks, Bug, for sharing such a wonderful recipe that has quickly become a family favorite! :) Read More
(21)
Rating: 5 stars
12/26/2011
This is my first review...but these were so amazing that I had to share. My only suggestion is that you double the recipe as 8 mushrooms are not enough! They are just as good reheated! So much easier than making poppers and they have the mushroom as well. I store my extra jalapenos from the garden chopped and in the freezer so these are a perfect way of using up the extras after making salsa...Thanks CookinBug! Read More
(19)
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Rating: 5 stars
12/11/2011
Sooo good! I used jarred jalapeños and upped the bacon a bit (because bacon is awesome) but followed the recipe otherwise and everyone loved them like crazy! I had some leftover filling I heated up the next day and dipped chips in it also makes a fantastic dip! Read More
(18)
Rating: 5 stars
12/23/2011
I made these for my mom s birthday and everyone loved them. By popular demand I am making them again for Christmas. You can easily make these day ahead just let sit out an hour before you bake to get to room temperature. I used light cream cheese and the whole bar and just increased other ingredients accordingly to basically triple the recipe. I also topped with bread crumbs. Read More
(17)
Rating: 5 stars
02/29/2012
Oh my goodness, these were SO good!! I used some of the bacon fat to sautee the mushroom stems, garlic etc, instead of olive oil. Really helped round out the flavour. Also used jalapeno slices in a jar, as I had none fresh. I followed another reviewer's suggestion and pre-baked the mushrooms stem side down in the oven for 5-10 minutes and then drained them on paper towels to get the excess moisture out, before filling. This helped quite a bit to maintain a wonderful texture to the mushrooms without them getting mushy. Make these.....NOW!!! Read More
(13)
Rating: 3 stars
12/19/2011
Really easy! Tasty but not the best stuffed mushroom ever. However I left out the bacon. The mushrooms were kinda soggy. I think some breadcrumbs mixed in would help absorb some of the liquid. Read More
(6)
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