Football season calls for snacks that pack a punch, and these Easy Bacon Jalapeno Stuffed Mushrooms fit the bill perfectly. They’re a crowd-pleaser with savory bacon, spicy jalapenos, and a creamy filling all nestled in tender mushrooms. These bite-sized delights are not only quick to whip up but also sure to score big with your guests. Whether you’re hosting a game day party or just a casual get-together, these mushrooms will be a hit on the snack table.
Steps
- Cook the bacon in a large skillet over medium-high heat until it is evenly browned, approximately 10 minutes. Once cooked, drain the bacon on a paper towel-lined plate and crumble it; set it aside for later use.
- Preheat your oven to 350 degrees F (175 degrees C) and lightly coat a baking dish with cooking spray to prevent sticking.
- Heat olive oil in a skillet over medium heat. Sauté the chopped mushroom stems, jalapeño, and minced garlic until the mushrooms release their moisture and soften, around 10 minutes. Transfer the mixture to a bowl.
- Combine the sautéed mixture with cream cheese, shredded Cheddar, and crumbled bacon. Season the mixture with salt and black pepper to taste.
- Generously fill the mushroom caps with the cheese mixture using a spoon and arrange them in the prepared baking dish.
- Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the cheese begins to brown.
Ingredients
- 2 strips of bacon
- Cooking spray
- 1 ½ teaspoons of olive oil
- 8 mushrooms, with stems removed and chopped, caps reserved
- 1 jalapeño pepper, ribs and seeds removed, finely chopped
- 1 clove of garlic, minced
- 1 (3-ounce) package of cream cheese, softened
- 3 tablespoons of shredded Cheddar cheese
- Sea salt, to taste
- Ground black pepper, to taste
Nutritional Values
Nutritional Values for the Entire Recipe | Total Calories: 604 | Total Fat: 52g | Total Carbohydrates: 12g | Total Protein: 24g | Saturated Fat: 28g | Cholesterol: 140mg | Sodium: 1152mg | Dietary Fiber: 4g | Total Sugars: 4g | Vitamin C: 12mg | Calcium: 264mg | Iron: 8mg | Potassium: 744mg
FAQ
- Can I make these jalapeño popper mushrooms spicier?
- Yes, for a spicier version, you can leave some of the seeds or ribs in the jalapeño when preparing the recipe.
- What can I use as a substitute for bacon to make it vegetarian?
- You can omit the bacon entirely or use bacon-flavored salt as an alternative to maintain that smoky flavor.
- Is there a lower-fat option for this recipe?
- To reduce fat content, you can use Neufchâtel cheese instead of cream cheese and opt for turkey bacon.
- Can I prepare these in advance?
- Yes, you can prepare the stuffed mushrooms ahead of time and refrigerate them. Bake them just before serving for best results.
- What can I use if I don’t have jalapeños on hand?
- If you don’t have jalapeños, serrano peppers can be a good substitute, offering a similar level of heat and flavor.
- How can I prevent the mushrooms from becoming soggy?
- Make sure to sauté the chopped mushroom stems until they are almost crispy to prevent the mushrooms from becoming soggy during baking.
Tips
- Adjust the Heat Level: To control the spiciness, decide how many jalapeño seeds or ribs to include based on your heat preference. Keeping some seeds adds an extra kick for those who enjoy more spice.
- Choose Alternative Ingredients: For a lower-fat version, consider using Neufchâtel cheese and turkey bacon instead of regular cream cheese and bacon. They provide similar flavors while reducing fat content.
- Enhance with Additional Flavors: Consider adding seasoned salt or extra cheddar cheese to the filling for an enhanced flavor profile. You might also try using a blend of Monterey Jack and Parmesan for a unique twist.
- Prevent Soggy Mushrooms: Ensure the chopped mushroom stems are sautéed until they are almost crisp, which helps reduce moisture and prevents the mushroom caps from becoming soggy during baking.
Equipment
- Deep Skillet – For cooking the bacon and sautéing the mushroom stems, jalapeño, and garlic.
- Baking Dish – For baking the stuffed mushroom caps in the oven.
- Cooking Spray – To coat the baking dish.
- Small Cookie Scoop – Useful for filling the mushroom caps with the cheese mixture.
