Cheesy Jalapeno Bacon Stuffed Mushrooms
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.
Servings: 5 servings
Ingredients
- 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
Instructions
- 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.