Bacon & Jalapeno Stuffed Mushrooms

February 8, 2010 by Ali

Up until about four years ago, I was anti-mushroom. It’s true. Picked them off my pizzas, avoided them in salad bars, and even (gasp!) passed by any stuffed mushrooms at parties. I know. In the words of my mother, I of course “didn’t know what I was missing”… :)

Thankfully, though, an accidental bite of a delicious portabello mushroom (mistaken as a strip of steak) changed that all a few years ago. Tried it. Loved it. And now still can’t seem to get enough of them! I suppose I’m making up for lost time…

Anyway, I absolutely love making stuffed mushrooms as appetizers. Most often I love experimenting with more unusual ingredients in them. But over Christmas, ended up trying this simple recipe for a party I was hosting, and fell in love with it. The bacon and jalapeno mixture is fantastic as always, but the yummy panko topping totally sends them over the edge. People go crazy for them!

So if you’re looking for an easy appetizer with common ingredients, add this to your must-try list! They will not disappoint. :)

Bacon & Jalapeno Stuffed Mushrooms

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4-6 servings


  • 1/3 cup Panko bread crumbs (or regular bread crumbs)
  • 1 Tbsp. butter, melted
  • 1 lb. large button mushrooms
  • 3 strips thick cut bacon, diced
  • 1 jalapeno, minced
  • 1/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 oz. cream cheese (a quarter of a block)
  • 1/3 cup shredded Monterrey Jack cheese (or other favorite cheese)
  • salt and pepper


Heat oven to 350 degrees.

Begin by preparing the Panko topping. In a small bowl combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.

Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop half of the stems (we won't use the other half) and set aside.

In a small pan over medium heat cook the chopped bacon until crisp. Add the chopped onion, jalapeno, garlic and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.

In a medium bowl, stir the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.

Divide the filling evenly between the mushrooms. Top with the buttered Panko mixture. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown. Serve warm.

Recipe adapted from EvilShenanigans

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

If your mushrooms aren’t huge and you end up having some leftover filling (like I did!), some other ideas for putting it to use might include:

  • topping for a baked potato or two (plus cheese!)
  • using it to fill a tortilla (plus cheese!) for a quesadilla
  • mixing it with a little more cream cheese and Monterrey Jay to make a dip

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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5 thoughts on “Bacon & Jalapeno Stuffed Mushrooms

  1. Hi, I think your website might be having browser compatibility issues.
    When I look at your website in Chrome, it looks fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that, great blog!

    - 公司清潔

  2. Made these for a party we were hosting and they were gone in minutes! Definitely a tasty crowd pleaser!

    - Susan

  3. I’m a huge stuffed mushrooms fan. I have to order it wherever I go, if they’re on the menu. I made these for lunch earlier. Wow, were they good! Great recipe… thank you for sharing. :)

    - Karen

  4. Wow this sounds and look so good! And the directions are so easy too!

    - TripleScoop

  5. These sound amazing!! I bet they are delicious! I want to try them so bad!

    - Liesl