Jalapeno Stuffed Mushrooms
These jalapeno stuffed mushrooms are the perfect little snack or appetizer.
Servings 4 servings
Calories 151kcal
Ingredients
- 4 slices of cooked bacon crumbled
- 8 mushrooms cleaned
- 1 clove garlic minced
- 1 jalapeno finely chopped (you may remove the seeds to make it mild)
- 3 oz (85g) cream cheese softened
- 3 tbsp cheddar cheese shredded
- 2 tsp olive 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.
- Serve and enjoy!
Notes
Recipe Adapted from AllRecipes
Nutrition
Calories: 151kcal | Protein: 6.1g | Fat: 13.4g | Saturated Fat: 6.9g | Cholesterol: 35mg | Sodium: 288mg | Potassium: 186mg | Fiber: 0.5g | Sugar: 0.8g