Appetizer: United States – Jalapeño Popper Stuffed Mushrooms
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
22 min
Total
37 min
Ingredients
16 large white or cremini mushroom caps, stems removed 8 oz / 225 g cream cheese, softened 1 / 2 cup (50 g) shredded cheddar 2 jalapeños, finely chopped (seeds optional) 1 / 2 cup (60 g) cooked bacon, chopped 1 / 4 cup (30 g) panko breadcrumbs 1 tsp lime zest 1 tbsp (15 ml) olive oil Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and place gill-side up on a baking sheet. 2. Combine cream cheese, cheddar, chopped jalapeños, half the bacon, lime zest, salt and pepper. 3. Fill each mushroom cap with the cheese mixture, pressing to mound slightly. 4. Sprinkle panko breadcrumbs over the filled mushrooms and top with remaining bacon. 5. Bake 18–22 minutes until mushrooms are tender and tops are golden. Serve hot.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 367 kcal
Carbohydrates: 8.9 g
Protein: 9.4 g
Fat: 33 g
Generated: 2026-11-05T19:37:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.