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5
from 1 vote
Jalapeno Popper Stuffed Mushrooms
Jalapeno Popper Stuffed Mushrooms are a perfect game day appetizer. Cream cheese, jalapenos, cheddar and bacon, stuffed into a mushroom cap and baked! So yummy!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
4
servings
Author:
Holly
Ingredients
16
ounces
mushrooms
cleaned and dried
4
ounces
jalapenos
diced (include seeds if you like it really spicy, well-drained) OR 4-6 fresh jalapenos, roasted and diced
4
ounces
cream cheese
softened
¼
cup
sour cream
1
cup
cheddar cheese
shredded
¼
cup
parmesan cheese
shredded
¼
lb
bacon
cooked and crumbled
Instructions
In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar cheese, parmesan cheese, and diced jalapenos (start with just 1 or 2 ounces and add based on your taste), mix well.
Setting some bacon crumbles aside for topping, add in the rest of the bacon crumbles and stir just until blended.
Remove stems from mushrooms and fill each mushroom with popper filling.
Top with bacon crumbles.
Bake at 350°F for 15 minutes, or until hot.
Do not overcook.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
8
g
|
Protein:
19
g
|
Fat:
35
g
|
Saturated Fat:
18
g
|
Cholesterol:
91
mg
|
Sodium:
572
mg
|
Potassium:
574
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1108
IU
|
Vitamin C:
36
mg
|
Calcium:
328
mg
|
Iron:
1
mg