Yield: 24 mushrooms
Ingredients:
24 whole white button mushrooms
4 ounces canned jalapeños, drained
2 garlic cloves, minced
1/2 cup shredded cheddar cheese
8 ounces softened cream cheese
1/2 pound cooked bacon, chopped
Instructions:
Preheat the oven to 350°F (175°C).
Remove the mushroom stems.
In a bowl, combine cream cheese, bacon, garlic, cheddar cheese, and drained jalapeños.
Top each mushroom cap with a dollop of the cream cheese mixture.
Place the mushrooms on a baking rack set above a baking sheet lined with foil.
Bake for 15 to 20 minutes, or until the tops are bubbling and golden brown.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 2-3 days.
Reheat in the oven or air fryer before serving.
These Jalapeño Popper Mushrooms are a delicious finger food, perfect for any gathering. Enjoy them hot and fresh, and watch them disappear quickly!