Appetizer: United States – Jalapeño Popper Stuffed Mushrooms

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.