Cheesy Jalapeno Bacon Stuffed Mushrooms
Prep time
Cook time
Total time
A great tasting easy appetizer or main dish that is ready in minutes. The flavors of a stuffed jalapeno out into a mushroom for heartier eating.
Recipe type: Appetizer, Main Dish
Cuisine: American
Serves: 5 servings
  • 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
  1. Preheat oven to 400°
  2. Prepare a baking sheet with foil for easy cleanup.
  3. Clean off mushrooms, rinse and dry them or wipe them with a damp paper towel.
  4. 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.
  5. In a medium bowl mix cream cheese, mozzarella cheese, jalapeno, onion, and bacon together until it's well blended.
  6. Place the mushrooms on the baking sheet upside down.
  7. Add 4 tablespoon of filling to each mushroom and press down a bit so the filling doesn't fall out.
  8. Bake at 400° for 10 minutes or until tops are golden, melted through.
  9. Top with extra cooked crumbled bacon.
Recipe by Created by Diane at