Mushroom poppers are a magical addition to your appetizer menu. They also make for a fabulous finger food at weekend parties.
These little gems are so yummy that even non-mushroom lovers are impressed by these jalapeño, bacon, and cream cheese filled caps.
Mushroom poppers are low carb, gluten free, and perfect for keto diet plans.
Favorite Mushrooms to make Mushroom Poppers
Button, Cremini, and Portabella mushrooms are all similar. In fact, you could say they are the same, the difference is in the age.
To learn more about the similarities and differences in these three mushrooms click here.
The standard size Cremini mushroom is the most suitable for this recipe. They are a nice meaty mushroom and the size allows for optimal results when baking.
Caring for your mushrooms
Store your mushrooms in a paper bag or wrapped in dry paper towels to keep them from accumulating moisture. Don’t wash mushrooms under running water; instead wet a clean paper towel and remove any excess dirt.
How to make Mushroom Poppers
Clean mushrooms and remove the stems. (I always save my stems and use in stocks, soups, stews or add to my morning eggs.) Mince the garlic, shallots, and jalapeños.
Heat two tablespoons of olive oil in a pan and sauté the jalapeños over medium heat for one minute, then add the shallots and sauté an additional minute. Add the garlic and continue cooking for one more minute. Turn off heat.
Add the cream cheese to the pan and stir it around until it melts, then add the bacon and parmesan.
Fill the mushroom caps with the mixture and top with additional parmesan. Add jalapeno slices and/or chives.
Bake at 375° for 35-40 minutes.
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Looking for more great recipes? Check out hot artichoke dip and cream cheese and bacon jalapeno poppers.
Hot Artichoke Dip Jalapeno poppers
Mushroom Poppers (Video)
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 25- 30 mushrooms 1x
- Category: Appetizer
- Cuisine: American
- Diet: Gluten Free
Description
Jalapeño, bacon, and cream cheese filled mushroom poppers are a magical addition to your appetizer menu.
Ingredients
25-30 Cremini mushrooms
2/3 cup jalapeno, minced (about 3-4)
3 tablespoons shallots, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
8 ounces cream cheese
1/4 cup bacon pieces, I use Hormel
3/4 cup grated parmesan, divided
chives, parsley, or jalapeno slices for garnish
Instructions
Set oven to 375 degrees.
Mince jalapeno, shallot, and garlic.
Add olive oil to a skillet over medium heat.
Saute jalapenos for 1 minute.
Add shallots and continue cooking for 1 minute.
Add the garlic and cook for 1 minute.
Turn off heat.
Add the cream cheese and stir until it is softened.
Add the bacon and 1/2 cup parmesan and mix.
Fill the mushroom caps with the mixture.
Top with remaining parmesan cheese.
Top with chives and/or jalapeno slices, optional
Bake for 35-40 minutes.
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So amazing making it for my family thanksgiving
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I hope they love them as much as we do!
These are very tasty! They are a great little appetizer or go well with a hamburger patty.
★★★★★
Glad you like them! GREAT idea putting them on a hamburger patty!