Jalapeño Popper Stuffed Mushrooms

Jalapeño Popper Stuffed Mushrooms by

Jasmin Queen


Serves 4


  • 2 packages white button mushrooms, cleaned and stems removed
  • 4 oz. cream cheese, softened to room temperature
  • ½ cup pimento cheese
  • 1 cup shredded cheddar cheese
  • 1 jalapeño, minced
  • 8 slices of bacon, cooked and crumbled
  • 1 tbsp. garlic, minced
  • salt and pepper, to taste


  • shredded cheddar cheese
  • green onions, sliced
  • parsley, minced


  1. Preheat the oven to 400°F.
  2. Combine cream cheese, pimento cheese, shredded cheddar cheese, jalapeño, bacon, garlic, and salt and pepper. Stir until all the ingredients are well mixed.
  3. Spoon approximately 1 tbsp. of the filling into your mushroom.
  4. Sprinkle with additional cheese.
  5. Place the mushrooms on an oven safe cooling rack and bake for 20 minutes.
  6. Top with green onions and parsley.

You can substitute different types of mushrooms. I also like baby portobello.