Skip to main content New<> this month
Get the Allrecipes magazine

Jalapeno Popper Mushrooms

Rated as 4.79 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.


55 m servings 151
Original recipe yields 4 servings (8 mushrooms)


{{model.addEditText}} Print
  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  3. 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.
  4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 151 calories; 13.4 2.5 6.1 35 288 Full nutrition

Explore more


Read all reviews 140
  1. 205 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 sog...

Most helpful critical review

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 liqu...

Most helpful
Most positive
Least positive

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 sog...

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 reci...

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 fro...

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 ...

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 heat...

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 su...

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...

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 e...

Made these tonight and they were sooo good! I used 4 oz of cream cheese and I didn't have the jalapeno so I just added a couple dashes of tabasco sauce. Wow, wow, very good!!!