Description
A delightful fusion of creamy, spicy jalapeño poppers and rich, earthy mushrooms, creating a perfect appetizer for any occasion. These bite-sized treats combine the heat of jalapeños with the creaminess of cheese and the crunch of bacon, all nestled in a juicy mushroom cap.
Ingredients
Scale
- 2 slices of bacon
- Cooking spray
- 1 ½ teaspoons olive oil
- 8 large mushrooms, stems removed and chopped, caps reserved
- 1 clove garlic, minced
- 1 jalapeño pepper, ribs and seeds removed, finely chopped
- 3 ounces cream cheese, softened
- 3 tablespoons shredded Cheddar cheese
- Sea salt and ground black pepper to taste
Instructions
- Cook bacon until crisp, crumble, and set aside.
- Preheat oven to 350°F (175°C). Prepare a baking dish with cooking spray.
- Sauté mushroom stems, garlic, and jalapeño in olive oil until soft. Transfer to a bowl.
- Mix in cream cheese, cheddar, bacon, salt, and pepper. Fill mushroom caps with the mixture.
- Bake for 15-20 minutes until cheese is golden.
Notes
- For a spicier kick, include some jalapeño seeds.
- Vegan alternatives can be used for a plant-based version.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 151
- Sugar: 1g
- Sodium: 288mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg