These jalapeno stuffed mushrooms are the perfect little snack or appetizer.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 151kcal
Author Kendal Agbanlog
Ingredients
4slicesof cooked baconcrumbled
8mushroomscleaned
1clovegarlicminced
1jalapenofinely chopped (you may remove the seeds to make it mild)
3oz(85g) cream cheesesoftened
3tbspcheddar cheeseshredded
2tspolive oil
Instructions
Preheat the oven to 350 F.
Remove the stem from the mushrooms leaving a cavity to fill. Chop the mushroom stems and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems, garlic and chopped jalapeno. Cook and stir until the mushroom stems release its moisture, about 5-8 minutes.
Transfer the jalapeno/mushroom mixture to bowl. Add the softened cream cheese, shredded cheddar and crumbled bacon. Mix well.
Spray a baking sheet with cooking spray. Add the mushroom caps to the baking sheet, with the hole facing down. Bake in the oven for about 10 minutes to get the moisture out of the caps.
Flip the mushroom caps over so that the hole is facing up. Drain the baking sheet of any liquid. Spoon a generous amount of the cream cheese mixture into each of the mushroom caps to fill the cavity.
Return to the oven and bake for an additional 15 minutes.