Jalapeno Popper Stuffed Mushrooms With Roasted Garlic And Bacon

Updated on March 16, 2016
Jalapeno Popper Stuffed Mushrooms With Roasted Garlic And Bacon
Jalapeno Popper Stuffed Mushrooms With Roasted Garlic And Bacon | Source
The Best Stuffed Mushroom Recipe Ever!
The Best Stuffed Mushroom Recipe Ever! | Source

Mmmm....gooey melted cheese, crispy bacon, spicy jalapenos, roasted garlic baked into a fresh mushroom cap for the most amazing and delicious morsel of food that will leave your taste buds screaming for more.

If you love the taste of hot and spicy jalapeno poppers, you have got to try my Jalapeno Popper Stuffed Mushrooms With Roasted Garlic & Bacon. They are like fireworks in your mouth and are absolutely to die for!

The roasted garlic adds a sweet, smoky flavor to the cream cheese filling that balances out the spiciness from the jalapeno pepper and raw garlic. And of course, everything tastes better with bacon and lots and lots of cheese! If you like them REALLY HOT, leave the seeds intact inside the jalapeno before dicing or add a dash of cayenne pepper to the cheese mixture.

If you are unfamiliar in working with jalapenos, you can read my article on cooking with jalapenos to learn some basic preparation and handling tips.

We serve these a couple of times a month during our weekly dinner parties that we have with friends and family as an appetizer while dinner is cooking. When they come out of the oven, everyone crowds around the pan of mushrooms, piling the juicy and cheesy bites of mushrooms on Ritz crackers until they are gone and the pan is scraped clean. Nobody dares to leave their spot because they know when they return, the mushrooms will all be gone.

I love the little end bits from the chopped stems the best. I chop up the stems and toss them into a corner of the pan and then pile the extra cream cheese filling on top. Gooey deliciousness!

These are my dad's absolute favorite food that he looks forward to eating the most at our dinner parties, so we make sure to include them at least every second week.

Tonight, our gang's two favorite CFL teams, the BC Lions and Calgary Stampeders, are playing, so I am making a double batch of these up as we speak, for us to devour while we cheer for our opposing teams. I am rooting for BC, though I must admit, the part I like most about our football parties is the fun-filled night of good times, delicious food and great friends.

3 Cheese Jalapeno Popper Stuffed Mushrooms With Roasted Garlic And Bacon
3 Cheese Jalapeno Popper Stuffed Mushrooms With Roasted Garlic And Bacon | Source
Cook time: 1 hour 15 min
Ready in: 1 hour 15 min
Yields: 12 mushrooms
3.2 stars from 57 ratings of Jalapeno Popper Mushrooms


  • 12 whole fresh white mushrooms
  • 1 fresh jalapeno
  • 1 head + 2 cloves fresh garlic
  • 8 oz cream cheese
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated fresh parmesan cheese
  • 1/2 pkg bacon
  • 1/8 -1/4 tsp cayenne pepper (optional)
  • Salt & pepper


  1. Preheat the oven to 400F.
  2. Cut the top off the head of garlic to expose the tops of each of the cloves. Place on a piece of tinfoil and drizzle with olive oil. Gather the edges of the foil and scrunch together to close.
  3. Bake for 30-35 minutes until soft and lightly caramelized.
  4. Squeeze out the roasted garlic cloves into a mixing bowl.
  5. Turn the oven down to 375F.
  6. While the garlic is roasting, cook the bacon in a frying pan until it is crisp and done to your liking. Crumble the bacon into bite size pieces and place in the same bowl as the roasted garlic.
  7. Seed and dice a fresh jalapeno pepper into small pieces, being careful not to rub your eyes or touch your face and make sure you wash your hands VERY well right away.
  8. Add the softened cream cheese, cheddar cheese, parmesan cheese, diced jalapeno, crushed garlic, cayenne pepper, salt and black pepper to the bowl and mix until it is blended thoroughly.
  9. Wash the mushrooms gently with a vegetable scrub brush and remove the stems. Chop the stems into little pieces and set aside.
  10. Place the mushroom tops upside down in a glass baking dish. Place the chopped stems into a corner of the pan.
  11. Fill each mushroom with a heaping spoon of the jalapeno popper dip including a generous dollop on top of the chopped stems.
  12. Bake in the oven for 20-30 minutes, until the cheese is melted. Serve piping hot with your favorite snack cracker.
Roasted Garlic And Bacon Jalapeno Popper Stuffed Mushrooms
Roasted Garlic And Bacon Jalapeno Popper Stuffed Mushrooms | Source

Questions & Answers

    © 2013 Corrinna Johnson

    Have you ever tried a Jalapeno Popper Stuffed Mushroom before?

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      • profile image

        Barbara Alleven 24 months ago

        How many calories, How many carbs, how much fiber?

      • LouisaDembul profile image

        LouisaDembul 4 years ago

        Never tried it but now I got this strong urge to try out the recipe, sounds fantastic!

      • profile image

        ChocolateLily 4 years ago

        Sounds perfect for my hubby, the king of all things spicy!

      • SheGetsCreative profile image

        Angela F 4 years ago from Seattle, WA

        Sound yummy (without the seeds)!

      • KerryVor profile image

        Kerry Voronoff 4 years ago from Sydney, Australia

        I love this recipe. I am low-carb at the moment and these are perfect. Thank-you, thank-you, thank-you!

      • profile image

        anonymous 4 years ago

        So many great recipes, not enough time in the day to organize my pinterest board and bake them all! These have my favorite foods wrapped in my favorite foods! wow!! Just wow!!

      • ThreeQuarters2Day profile image

        Dawn Romine 4 years ago from Nebraska

        These sound amazing! I found the wonder of jalapeno poppers this year and my hubby would adore these.

      • Marinna profile image

        Marinna 4 years ago

        Love mushrooms!

      • golfstrongly profile image

        golfstrongly 4 years ago

        These look great. My kind of food!

      • Adventuretravels profile image

        Giovanna Sanguinetti 4 years ago from Perth UK

        Wow I love all the ingredients in this recipe. I'm going to make it this weekend. Thanks

      • KandH profile image

        KandH 4 years ago

        No, but they sound wonderful so I will have to try them soon!

      • Gypzeerose profile image

        Rose Jones 4 years ago

        This is really nice, and if I read this right they are wheat free - which meets my diet.

      • ayannavenus profile image

        ayannavenus 4 years ago


      • imagelist lm profile image

        imagelist lm 4 years ago

        Nice lens...

      • Heidi Vincent profile image

        Heidi Vincent 4 years ago from GRENADA

        No but this looks delicious. I'll just have to leave out the bacon since I am a vegetarian.

      • girlfriendfactory profile image

        girlfriendfactory 4 years ago

        OMG these sound divine! I want to make them right now but we're on our way to dinner in a short while so I cannot...but I think I'll make them this weekend and take to a friend's house!!! My mouth is watering already (which is just a mean thing to do to a fellow food lover)! lol I'll report back on how I died and went to heaven after eating these!

      • profile image

        angelatvs 4 years ago

        Hmmm, I usually make crab stuffed mushrooms, but these sound delicious! Off to the store to get some ingredients!

      • esmonaco profile image

        Eugene Samuel Monaco 4 years ago from Lakewood New York

        Can't wait to try these... Thanks

      • TerriCarr profile image

        TerriCarr 4 years ago

        You could also make these w/ veggie bacon rather than eliminating it entirely. Veggie bacon is made by several different companies and comes in varying degrees of healthy. But however you make them, I can see why they don't last long. Great hors d'oeuvres for the holidays coming up!

      • Diaper Bag Blog profile image

        Stanley Green 4 years ago from Czech Republic

        Did you mentioned mushrooms? I can eat them always...

      • Erin Mellor profile image

        Erin Mellor 4 years ago from Europe

        I'll give this a go without the bacon, I'm sure it will still be scrummy.

      • profile image

        anonymous 4 years ago

        Seem delicious, I must try this recipe, thanks,, :)

      • Diana Wenzel profile image

        Renaissance Woman 4 years ago from Colorado

        I love stuffed mushrooms. Thanks for sharing this delicious recipe. Appreciated!

      • LoriBeninger profile image

        LoriBeninger 4 years ago

        These look and sound scrumptous...can't wait to try them.