Savory Loaded Jalapeño Popper Stuffed Mushrooms
These stuffed mushrooms are loaded with creamy cheese, spicy jalapeños, smoky bacon, and a crunchy topping, making them the ultimate easy party appetizer. Perfect for gatherings, game days, or a comforting snack with a Tex-Mex twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 stuffed mushrooms (about 5 servings) 1x
- Category: Appetizer
- Cuisine: Tex-Mex, American
Ingredients
Scale
- 20 large white or cremini mushrooms, stems removed and cleaned (about 14 oz)
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 medium jalapeños, seeded and finely diced
- 3 strips bacon, cooked and crumbled (or turkey bacon)
- 2 tablespoons finely chopped green onion
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 tablespoon melted butter
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Gently wipe mushrooms clean with a damp paper towel. Remove stems and arrange caps cavity side up on the prepared baking sheet.
- In a medium bowl, mix cream cheese, cheddar, mozzarella, jalapeños, bacon, green onion, garlic, smoked paprika, salt, and pepper until smooth.
- Spoon 1 to 1.5 teaspoons of filling into each mushroom cap, mounding slightly.
- In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over filled mushrooms.
- Bake on the middle rack for 18-22 minutes, until mushrooms are tender, filling is bubbly, and topping is golden and crisp. Check smaller mushrooms after 15 minutes.
- Let mushrooms cool for 5 minutes before serving. Garnish with extra green onion or fresh parsley if desired.
Notes
For less heat, remove all jalapeño seeds; for more, leave some in. Substitute turkey bacon or omit for vegetarian. Use gluten-free breadcrumbs for gluten-free. Filling can be made ahead and mushrooms stuffed just before baking. Broil for 1-2 minutes at the end for extra crisp topping. Mushrooms shrink as they bake, so don’t overfill. Taste filling before stuffing and adjust seasoning.
Nutrition
- Serving Size: 4 stuffed mushrooms
- Calories: 140
- Sugar: 2
- Sodium: 320
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 6
- Fiber: 2
- Protein: 6
Keywords: jalapeño popper, stuffed mushrooms, party appetizer, bacon, cheese, spicy, Tex-Mex, easy, gluten-free option