Jalapeño Popper Stuffed Mushrooms

Name: Jalapeño Popper Stuffed Mushrooms
Prep time: 40 min
Cook time: 42 min
Total time: 1 h 22 min
Yield: 8 servings
Cuisine: American
Ingredients: 24 medium (about 1½ lb) (680 g) cremini mushrooms, wiped clean with a damp paper towel, stems twisted out and reserved; 1 tablespoon (15 ml) olive oil; ½ teaspoon (3 g) kosher salt, divided: ¼ teaspoon for the caps, ¼ teaspoon for the filling; 6 slices (about 6 oz) (170 g) bacon, cut crosswise into ¼-inch (6 mm) pieces; 3 medium (90 g) jalapeños, stemmed, seeded and ribs removed, finely diced (⅛-inch / 3 mm); 2 cloves (8 g) garlic, minced; 8 oz (1 block) (225 g) full-fat cream cheese, softened at room temperature; 1½ cups (150 g) sharp cheddar cheese, freshly shredded, divided: 1 cup (100 g) for the filling, ½ cup (50 g) for the topping; 3 whole (45 g) scallions, thinly sliced, white and green parts; ½ teaspoon (1 g) smoked paprika; black pepper, freshly ground, to taste (about ¼ teaspoon); ⅓ cup (20 g) panko breadcrumbs; 1 tablespoon (14 g) unsalted butter, melted

From the MyKitchenBank Kitchen

Meaty cremini caps are pre-roasted so they stay juicy, not soggy, then piled with a creamy filling of cream cheese, sharp cheddar, smoky bacon and fresh jalapeño. A buttery panko crown bakes up golden and crisp.

Prep: 40 min
Cook: 42 min
Wait: 10 min
Total: 1 hr 32 min
Makes: 24 stuffed mushrooms (serves 8 as an appetizer)

Jump to recipe ♡ Save

Ingredients

8 servings

For the mushrooms
24 medium (about 1½ lb) (680 g) cremini mushrooms, wiped clean with a damp paper towel, stems twisted out and reserved
1 tablespoon (15 ml) olive oil
½ teaspoon (3 g) kosher salt, divided: ¼ teaspoon for the caps, ¼ teaspoon for the filling
For the filling
6 slices (about 6 oz) (170 g) bacon, cut crosswise into ¼-inch (6 mm) pieces
3 medium (90 g) jalapeños, stemmed, seeded and ribs removed, finely diced (⅛-inch / 3 mm)
2 cloves (8 g) garlic, minced
8 oz (1 block) (225 g) full-fat cream cheese, softened at room temperature
1½ cups (150 g) sharp cheddar cheese, freshly shredded, divided: 1 cup (100 g) for the filling, ½ cup (50 g) for the topping
3 whole (45 g) scallions, thinly sliced, white and green parts
½ teaspoon (1 g) smoked paprika
black pepper, freshly ground, to taste (about ¼ teaspoon)
For the topping
⅓ cup (20 g) panko breadcrumbs
1 tablespoon (14 g) unsalted butter, melted

Equipment (8)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
12-inch (30 cm) skillet
Medium mixing bowl
Small bowl (for the panko topping)
Small spoon or 1-tablespoon cookie scoop
Paper towels
Cutting board and sharp knife

Steps

Before you start

Set the cream cheese out 30–60 minutes ahead so it is fully soft and mixes smoothly with no lumps.
Choose mushrooms that are similar in size (about 1½ to 2 inches / 4–5 cm across) with stems that pop out easily, so they bake evenly.
Wear disposable gloves when seeding and dicing the jalapeños, or wash your hands well with soap afterward. Don't touch your eyes.
Position an oven rack in the center and line a large rimmed baking sheet with parchment paper.

1
Prep the mushroomsOven 400°F / 205°C
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment.
- Wipe each mushroom with a damp paper towel (don't rinse them, as they soak up water).
- Twist out the stems and set them aside.
- Trim the dry stem ends, then finely chop the stems into ⅛-inch (3 mm) pieces.
- You should have about ¾ cup (60 g).
- Dice the jalapeños, mince the garlic, slice the scallions and shred the cheddar.
+ Show details− Hide details
Ready when: Caps are clean and stemless, and all vegetables are chopped fine and uniform.
Tip: Chop the stems very fine so the filling stays creamy and doesn't turn chunky.
2
Pre-roast the capsOven 400°F / 205°C
- In a large bowl, toss the mushroom caps with the olive oil and ¼ teaspoon of the salt until lightly coated.
- Arrange them stem-side (hollow side) down on the prepared baking sheet.
- Roast at 400°F (200°C) for 10 minutes, until the caps look slightly shrunken and liquid has pooled on the parchment.
+ Show details− Hide details
Ready when: Caps are slightly shrunken, with moisture pooled on the parchment.
Tip: Don't skip this step. Raw caps release water into the filling as they bake and make the bottoms soggy.
3
Crisp the bacon
- While the caps roast, place the chopped bacon in a cold 12-inch (30 cm) skillet.
- Cook over medium heat, stirring every minute or so, for about 8–10 minutes, until deep golden and crisp.
- Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Pour off all but 1 teaspoon of the bacon fat from the skillet and leave the pan on the stove.
+ Show details− Hide details
Ready when: Bacon pieces are deep golden brown and crisp, with the fat fully rendered.
Tip: Starting in a cold pan renders the fat gently, so the bacon crisps without burning.
4
Sauté the aromatics
- Return the skillet to medium heat with the 1 teaspoon of bacon fat.
- Add the chopped mushroom stems and cook, stirring often, for 4 minutes until they release their liquid and it evaporates.
- Add the diced jalapeños and cook 2 minutes more until softened and bright green.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Scrape everything into a medium bowl.
+ Show details− Hide details
Ready when: The pan looks dry, the stems are lightly browned, and the garlic smells fragrant but isn't browned.
Tip: Pull the garlic off the heat as soon as it smells fragrant. Burnt garlic turns the filling bitter.
5
Mix the filling
- Let the sautéed mixture cool in the bowl for 5 minutes (so it doesn't melt the cheese).
- Add the softened cream cheese, 1 cup (100 g) of the cheddar, the crumbled bacon, scallions, smoked paprika, remaining ¼ teaspoon salt and several grinds of black pepper.
- Stir with a spatula until evenly combined and thick.
- Taste and adjust the salt or pepper.
+ Show details− Hide details
Ready when: The filling is thick, scoopable and evenly speckled, with no streaks of plain cream cheese.
Tip: Bacon is salty, so taste before adding extra salt.
6
Drain and fill caps
- Remove the baking sheet from the oven (leave the oven on).
- Carefully flip each cap hollow-side up and blot away any liquid in the hollows with a paper towel.
- Discard the liquid on the parchment or replace the parchment with a fresh sheet.
- Using a small spoon or 1-tablespoon cookie scoop, mound about 1 tablespoon of filling into each cap, pressing gently so it fills the hollow and domes slightly on top.
+ Show details− Hide details
Ready when: Each cap holds a generous, rounded dome of filling.
Tip: The caps will be hot. Use a fork to flip them, or let them cool for 2 minutes first.
7
Add the topping
- In a small bowl, stir the panko with the melted butter until the crumbs look evenly moist.
- Mix in the remaining ½ cup (50 g) cheddar.
- Sprinkle about 1 teaspoon of the topping over each filled mushroom and press lightly so it sticks.
+ Show details− Hide details
Ready when: Panko is evenly moistened with butter and clumps slightly when squeezed.
8
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) on the center rack for 15–18 minutes, until the topping is deep golden brown, the filling is bubbling at the edges, and the cheese has melted.
- If the tops are pale after 15 minutes, broil on high for 30–60 seconds, watching constantly.
+ Show details− Hide details
Ready when: Topping is golden brown and the filling is bubbling around the edges.
Tip: Broilers work fast. Don't walk away if you use it.
9
Rest and serve
- Let the mushrooms rest on the baking sheet for 5 minutes so the filling sets and cools to a safe eating temperature.
- Transfer to a platter and serve warm.
+ Show details− Hide details
Ready when: Filling no longer runs when a mushroom is nudged.
Tip: The molten cheese filling is extremely hot straight from the oven.

Good to know

Tips

For milder mushrooms, remove every seed and white rib from the jalapeños. Leave a few seeds in for more heat.
Shred the cheddar from a block. Pre-shredded cheese contains anti-caking starch that keeps it from melting smoothly.
Choose caps with deep hollows; if a cap is shallow, scoop out a little of the gills with a small spoon to make room for filling.
Make a double batch of the filling and serve any extra as a warm dip with crackers.

Make ahead

"Assemble through step 7 (filled and topped), cover loosely, and refrigerate up to 24 hours. Bake straight from the fridge, adding 3–5 minutes to the baking time. You can also cook the bacon and mix the filling up to 2 days ahead and keep it covered in the fridge. Soften it for 15 minutes before scooping."

Storage & reheating

"Room temperature: up to 2 hours (for serving). Fridge: store baked leftovers in an airtight container up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes until hot in the center; the microwave works but softens the topping. Freezer: freeze unbaked, filled and topped mushrooms on a tray until solid, then bag for up to 2 months. Bake from frozen at 375°F (190°C) for 25–30 minutes."

Substitutions

sharp cheddar cheese → Pepper Jack cheese. Adds extra heat and melts beautifully. Use the same weight.
bacon → finely chopped smoked turkey bacon or 3 tablespoons bacon bits. For turkey bacon, add 1 teaspoon olive oil to the pan. Real bacon bits are saltier, so omit the added salt in the filling.
panko breadcrumbs → crushed pork rinds or crushed buttery crackers. Pork rinds make a low-carb, gluten-free topping. Use the same volume.
jalapeños → canned diced green chiles (drained) or 2 serrano peppers. Canned chiles are milder, so use ⅓ cup (about 60 g). Serranos are noticeably hotter.