Why You’ll Love This Recipe
Bold flavor, low-carb, easy to make, and totally irresistible. The perfect mix of spicy, creamy, and savory in one satisfying bite.
Kitchen Equipment You’ll Need
Baking sheet or oven-safe dish
Mixing bowl
Spoon or small scoop
Cutting board and knife
Oven mitts
Measuring cups and spoons
Tips for Success
Choose medium to large mushrooms for easy stuffing
Remove all gills and stems to make room for more filling
Let the filling come to room temperature for easier mixing
Ingredients
16 large white or cremini mushrooms, stems removed and cleaned
8 oz cream cheese, softened
1 cup shredded cheddar or pepper jack cheese
2 jalapeños, seeded and finely chopped
4 slices cooked bacon, crumbled
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons chopped green onions or chives (optional)
Directions
Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
In a mixing bowl, combine cream cheese, shredded cheese, chopped jalapeños, bacon, garlic powder, salt, and pepper. Mix until well blended.
Using a spoon or small scoop, fill each mushroom cap with the mixture, mounding slightly.
Place filled mushrooms on the prepared baking sheet.
Bake for 18–20 minutes or until mushrooms are tender and tops are golden brown.
Garnish with chopped green onions or chives if desired. Serve warm.
Additional Tips or Variations
Add a few dashes of hot sauce to the filling for extra heat
Swap in turkey bacon or omit for a vegetarian version
Use mini portobello mushrooms for heartier servings
Top with crushed pork rinds or breadcrumbs for added crunch before baking