I am a Canadian writer who likes to write about crafts, DIY projects, recipes, and products we use as a family.
Mmmm....gooey melted cheese, crispy bacon, spicy jalapeños, and 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 jalapeño 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 jalapeño 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 jalapeño before dicing or add a dash of cayenne pepper to the cheese mixture.
If you are unfamiliar in working with jalapeños, you can read my article on cooking with jalapeños 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.
|Cook time||Ready in||Yields|
1 hour 15 min
1 hour 15 min
- 12 whole fresh white mushrooms
- 1 fresh jalapeño
- 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
- Preheat the oven to 400F.
- 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.
- Bake for 30-35 minutes until soft and lightly caramelized.
- Squeeze out the roasted garlic cloves into a mixing bowl.
- Turn the oven down to 375F.
- 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.
- Seed and dice a fresh jalapeño 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.
- 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.
- Wash the mushrooms gently with a vegetable scrub brush and remove the stems. Chop the stems into little pieces and set aside.
- Place the mushroom tops upside down in a glass baking dish. Place the chopped stems into a corner of the pan.
- Fill each mushroom with a heaping spoon of the jalapeño popper dip including a generous dollop on top of the chopped stems.
- Bake in the oven for 20-30 minutes, until the cheese is melted. Serve piping hot with your favorite snack cracker.
© 2013 Corrinna Johnson
Have you ever tried a Jalapeno Popper Stuffed Mushroom before?
Barbara Alleven on April 29, 2016:
How many calories, How many carbs, how much fiber?
LouisaDembul on January 02, 2014:
Never tried it but now I got this strong urge to try out the recipe, sounds fantastic!
ChocolateLily on November 20, 2013:
Sounds perfect for my hubby, the king of all things spicy!
Angela F from Seattle, WA on November 15, 2013:
Sound yummy (without the seeds)!
Kerry Voronoff from Sydney, Australia on November 13, 2013:
I love this recipe. I am low-carb at the moment and these are perfect. Thank-you, thank-you, thank-you!
anonymous on November 13, 2013:
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!!
Dawn Romine from Nebraska on November 09, 2013:
These sound amazing! I found the wonder of jalapeno poppers this year and my hubby would adore these.
Marinna on November 08, 2013:
golfstrongly on November 08, 2013:
These look great. My kind of food!
Giovanna from UK on November 06, 2013:
Wow I love all the ingredients in this recipe. I'm going to make it this weekend. Thanks
KandH on November 06, 2013:
No, but they sound wonderful so I will have to try them soon!
Corrinna Johnson (author) from BC, Canada on November 06, 2013:
@Gypzeerose: Yes, you are absolutely right! I don't like the addition of bread crumbs like so many stuffed mushroom recipes call for.
Rose Jones on November 06, 2013:
This is really nice, and if I read this right they are wheat free - which meets my diet.
ayannavenus on November 06, 2013:
imagelist lm on November 06, 2013:
Heidi Vincent from GRENADA on November 05, 2013:
No but this looks delicious. I'll just have to leave out the bacon since I am a vegetarian.
girlfriendfactory on November 05, 2013:
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!
angelatvs on November 04, 2013:
Hmmm, I usually make crab stuffed mushrooms, but these sound delicious! Off to the store to get some ingredients!
Eugene Samuel Monaco from Lakewood New York on November 04, 2013:
Can't wait to try these... Thanks
TerriCarr on November 03, 2013:
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!
Stanley Green from Czech Republic on November 02, 2013:
Did you mentioned mushrooms? I can eat them always...
Erin Mellor from Europe on November 02, 2013:
I'll give this a go without the bacon, I'm sure it will still be scrummy.
anonymous on November 01, 2013:
Seem delicious, I must try this recipe, thanks,, :)
Renaissance Woman from Colorado on November 01, 2013:
I love stuffed mushrooms. Thanks for sharing this delicious recipe. Appreciated!
LoriBeninger on November 01, 2013:
These look and sound scrumptous...can't wait to try them.