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.
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.
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!
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.
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! :)
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!
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!
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.
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!!!
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.
