All the flavors of jalapeño poppers are stuffed into mushrooms and topped with a crunchy Panko topping. These Jalapeño Popper Stuffed Mushrooms are the perfect side dish or appetizer for any occasion.
Okay I might actually be obsessed with jalapeño popper everything. But these might be my favorite of all the jalapeño popper recipes. Jalapeño Popper Stuffed Mushrooms are creamy, spicy, crunchy, and absolutely delicious. Even my most picky family members liked these mushrooms! Even mushroom haters will like these mushrooms! I promise.
The cream cheese, bacon, cheese and jalapeño stuffed makes every bite of the mushrooms irresistibly creamy and the crunchy Panko topping adds that little extra something to make you go “oooohhhhhh these are good.” Really. I bet you’ll say that.
Oh, and did I mention these are super simple to make? I have to give credit for my sister because she did most of the work on these, while I sat back, drank wine and watched. Maybe that made them taste even better?
Save RecipeIngredients
- cooking spray
- 1 1/2 teaspoons olive oil
- 8 mushrooms, stems removed and chopped and caps reserved
- 2 slices turkey bacon, chopped
- 1/4 - 1/2 onion, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, finely chopped
- 3 ounces reduced fat cream cheese, softened
- 3 tablespoons shredded reduced fat Cheddar cheese
- sea salt and black pepper, to taste
- 1/2 tablespoon butter, melted
- 1/4 cup Panko crumbs
Instructions
- Preheat oven to 350 degrees F.
- Brush the outside of the mushrooms with olive oil and place in a baking dish sprayed with cooking spray.
- In a small pan, sauté the bacon, onion, garlic, jalapeno, and reserved mushroom caps until soft.
- In a medium bowl, mix together the cream cheese, bacon/onion mixture, salt, and pepper.
- In a separate small bowl, pour the melted butter over the panko crumbs. Stir thoroughly to coat all the crumbs in butter.
- Fill the mushrooms evenly with the cream cheese mixture. Top each of the mushrooms with the panko crumbs.
- Bake for 20-30 minutes, until the tops are a deep, golden brown. Serve hot.
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