Bacon Jalapeño Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 8 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped jalapeños (fresh or canned)
• 2 green onions, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix bacon, cheddar cheese, jalapeños, green onions, mayonnaise, sour cream, garlic powder, and smoked paprika.
3. 3 Season with salt and pepper.
4. 4 Stuff mushroom caps generously with the mixture.
5. 5 Top each with a sprinkle of breadcrumbs.
6. 6 Place stuffed mushrooms on a baking sheet.
7. 7 Bake for 20 minutes, or until mushrooms are tender and filling is bubbly.
8. 8 Let cool slightly before serving.

Nutrition

Tips

• For extra spice, add more jalapeños or a dash of hot sauce.
• These can be made ahead and refrigerated before baking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a tangy ranch dip.
• Pair with a crisp white wine or a hoppy IPA.

FAQ