There’s something about the spicy allure of jalapenos that speaks to my taste buds like a secret whispered in the wind—especially when they’re nestled snugly inside a mushroom cap. (It’s like a culinary hug, if you will.) The creamy, cheesy filling is a party in your mouth, and let’s be honest, who doesn’t love a good food party? These stuffed mushrooms are perfect for any gathering, big or small, and they always seem to disappear before you can say “jalapeño popper.
Steps
- Cook the bacon in a large skillet over medium-high heat until it is evenly browned, which should take about 10 minutes. Once cooked, drain the bacon on a paper towel-lined plate, crumble it, and set it aside.
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a baking dish by coating it with cooking spray.
- In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems, jalapeño, and garlic, cooking until the mushrooms release their moisture and soften, approximately 10 minutes.
- Transfer the cooked mixture to a bowl and mix in the cream cheese, Cheddar cheese, and crumbled bacon. Season with salt and black pepper to your taste.
- Generously fill the mushroom caps with the cheese mixture and place 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 (stems removed and chopped, caps reserved)
- 1 jalapeño pepper (ribs and seeds removed, finely chopped)
- 1 clove of garlic, minced
- 1 package (3 ounces) of cream cheese, softened
- 3 tablespoons of shredded Cheddar cheese
- Sea salt, to taste
- Ground black pepper, to taste
Nutritional Values
Calories: 604 | Total Fat: 52g | Saturated Fat: 28g | Cholesterol: 140mg | Sodium: 1152mg | Total Carbohydrate: 12g | Dietary Fiber: 4g | Total Sugars: 4g | Protein: 24g | Vitamin C: 12mg | Calcium: 264mg | Iron: 8mg | Potassium: 744mg
FAQ
- Can I make this recipe vegetarian?
- Yes, you can make this dish vegetarian by omitting the bacon. For a similar flavor, consider using bacon-flavored salt or a vegetarian bacon substitute.
- What can I use to add more spice to the mushrooms?
- To increase the heat, leave some of the jalapeño seeds or ribs in the mixture. Alternatively, you can use a hotter pepper variety like serrano peppers.
- Are there any alternative ingredients to reduce fat content?
- You can use Neufchâtel cheese instead of regular cream cheese and opt for turkey bacon to lower the fat content while maintaining flavor.
- Can I prepare these jalapeño popper mushrooms in advance?
- Yes, you can prepare the filling ahead of time and store it in the refrigerator. Stuff the mushroom caps just before baking for optimal freshness.
- What should I do if my mushrooms turn out soggy?
- Ensure that you sauté the chopped mushroom stems until they are almost crispy to reduce moisture. Additionally, bake the stuffed mushroom caps on a wire rack to prevent sogginess from excess moisture.
Tips
- For a spicier kick, consider keeping some seeds or ribs in the jalapeño when chopping it.
- To reduce the fat content, substitute regular cream cheese and bacon with Neufchâtel cheese and turkey bacon, respectively.
- To prevent soggy mushrooms, sauté the chopped mushroom stems until almost crispy before mixing them with the other ingredients.
- Experiment with different cheeses like a Monterey Jack and Cheddar blend, and consider adding a sprinkle of Parmesan for extra flavor.
Equipment
- Deep Skillet – For cooking the bacon and sautéing the mushroom stems, jalapeño, and garlic.
- Baking Dish – To bake the stuffed mushroom caps.
- Cooking Spray – To coat the baking dish.
- Small Cookie Scoop – Optional, for filling the mushroom caps evenly.
