One of my favorite snacks are these Cheesy Jalapeno Bacon Stuffed Portabella Mushrooms, whip up and batch and you will have your taste buds tingling!
Just one bite of these Stuffed mushrooms with cheese and bacon and you’ll want more!
Mushrooms are so versatile and can be added to so many dishes, sometimes we forget that they are delicious as a main course themselves! I just love when mushrooms are the star of the show, they blend beautifully with all the toasty and smoky flavors brought on by the jalapeno and bacon – and cheese is there to cool it all down and add a creamy, sweet element.
Packed with protein and fiber, these “fun-guys” contain B vitamins as well as a powerful antioxidant called selenium, which supports the immune system – so you can feel good about eating them.
And mushrooms are meaty in texture, they are good on their own, like these Garlic Mushrooms, or as an addition in my Pork Chops in Wine Sauce and these Marinated Mushrooms. There are so many ways to enjoy this ingredient!
So, if you think you know what a mushroom has to offer, think again!
For this recipe, you’ll want to have pre-cooked bacon on hand, as well as have chopped your onion finely.
To begin preheat the oven to 400°
Prepare a baking sheet with foil for easy cleanup, or simply lightly oil a baking sheet.
Clean the mushrooms, rinse and dry them or wipe them with a damp paper towel.
Remove the stems of the mushrooms. There’s a couple of ways you can do this, you can scrape the underside of the mushrooms smooth, or simply pop off the stem.
You then have a choice: chop the stems to add them to the filling or leave them out and discard them. I leave them out so I have more room for cheesy jalapeno filling!
In a medium bowl mix cream cheese, mozzarella cheese, jalapeno, chopped onion, and cooked bacon together. Blend well.
Place the mushrooms on the baking sheet upside down so you can see where the stem used to be.
Add 4 tablespoons of filling to each mushroom and press down a bit so the filling doesn’t fall out.
Bake at 400° for 10 minutes or until the tops are golden and everything is melted.
If you like, you may top with extra cooked crumbled bacon.
I love this dish with a simple side salad, or it can be used as a side to a hearty meal.
There’s always something I forget when I’m shopping for dinner, and thus I have become very good at substituting when and where I can.
Can I use other cheese aside from mozzarella?
Yes, you can! Cheddar is delicious, but I prefer creamier cheeses, which is why I’ve chosen mozzarella. But experiment! That’s how great food is created!
How do I know if my portabellas are good?
Look for caps that are firm and uniform in color, not spotty. They should be dry to slightly tacky, never slimy. For a stronger earthy taste, mushrooms with thick veils (undersides) that are darker in color can be chosen.
Could green onions be used?
Green onions are a great option, especially if you aren’t fond of a strong onion flavor. Chives and finely chopped red onion are excellent choices too.
Sprinkle on some cilantro too!
I don’t like spicy, what should I do to make these?
Don’t use a whole jalapeno, try a smaller amount, or use bell pepper s instead.
Cheesy Jalapeno Bacon Stuffed Mushrooms
- 5 2.5" portabella mushrooms
- 2 oz cream cheese room temperature
- 1 cup grated cheese mozzarella (or cheddar or a Mexican blend)
- 1 jalapeno diced use more jalapeno if you prefer (remove seeds for milder jalapeno flavor) precook jalapeno if you do not want much heat.
- 2 tablespoons diced onion red or green work well
- 4 pieces of cooked bacon or 1/2 cup cooked crumbled bacon
topping add more cooked crumbled bacon to the tops
- jalapeno slices if desired
- Preheat oven to 400°
- Prepare a baking sheet with foil for easy cleanup.
- Clean off mushrooms, rinse and dry them or wipe them with a damp paper towel.
- Remove the stems of the mushrooms. (you can scrape the underside of the mushrooms smooth, but I just leave them alone), you can chop the stems to add them to the filling or leave them out, I leave them out and have more cheesy jalapeno filling.
- In a medium bowl mix cream cheese, mozzarella cheese, jalapeno, onion, and bacon together until it's well blended.
- Place the mushrooms on the baking sheet upside down.
- Add 4 tablespoon of filling to each mushroom and press down a bit so the filling doesn't fall out.
- Bake at 400° for 10 minutes or until tops are golden, melted through.
- Top with extra cooked crumbled bacon.