Bacon & Jalapeno Stuffed Mushrooms

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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 & Jalapeño Stuffed Mushrooms

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 -6 servings 1x

Description

This Bacon & Jalapeno Stuffed Mushrooms recipe is so good it will seem to disappear instantly! An absolutely delicious crowd-pleasing dish. You”ll love it!

Scale

Ingredients

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

Instructions

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.

Notes

Recipe adapted from EvilShenanigans

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

posted on February 8, 2010 in Appetizers, Game Day, Halloween, Occasions

5 Comments »

5 comments on “Bacon & Jalapeno Stuffed Mushrooms”

Liesl — February 8, 2010 @ 3:55 pm Reply

These sound amazing!! I bet they are delicious! I want to try them so bad!
TripleScoop — February 8, 2010 @ 6:08 pm Reply

Wow this sounds and look so good! And the directions are so easy too!
Karen — February 10, 2010 @ 2:41 pm Reply

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. :)
Susan — September 6, 2010 @ 9:29 am Reply

Made these for a party we were hosting and they were gone in minutes! Definitely a tasty crowd pleaser!
公司清潔 — October 17, 2013 @ 10:13 pm Reply

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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!

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