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Jalapeno Bacon Stuffed Mushrooms

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

 
The holiday season is upon us, my friends. Parties, gatherings and festivities galore! I love a good party, and I love a potluck party even more. Stuffed mushrooms are one of my favorite dishes to bring to gatherings. They’re easy to assemble, their bite size shape makes them perfect for guests to eat as they mingle, and who can deny their deliciousness. In particular, these Jalapeno Bacon Stuffed Mushrooms from TK member Kelly of Evil Shenanigans caught my eye. I’ll be honest, the title of the recipe had everything to do with my curiosity. Cheese? Yes. Bacon? Double yes. And spicy, too?! Triple yes.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Grab a small bowl and toss the panko bread crumbs with the melted butter.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Clean the mushrooms and remove their stems. Go ahead and dice up the stems and set aside. We’re going to use them later!

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Dice up the jalapeno, yellow onion and garlic. Triple threat!

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

In a saute pan, cook the diced bacon until golden brown and crispy.

Add the jalapenos, onions, garlic …

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

… and diced stems.

Cook the mixture for five minutes, or until the vegetables become translucent.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

This is when the fun starts!

In a medium bowl, mix up the cream cheese and shredded cheddar cheese. Once it’s all mixed, add the warm vegetable/bacon mixture and toss.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Place the mushrooms on a lined baking sheet.

Using a tablespoon, scoop the mixture into the mushroom centers.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Lastly, top each mushroom with a bit of the buttery panko mixture.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

I ended up with a bit more mixture left so I ended up getting fifteen mushrooms out of this recipe. I’m definitely not complaining!

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

Bake the mushrooms for 20 minutes, or until the tops turn a golden brown and the cheese starts to ooze out the sides.

 
 
 
Tasty Kitchen Blog: Stuffed Mushrooms. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Kelly of Evil Shenanigans.

I have big plans for making this again (I’m doubling the recipe next time), taking them to a party and watching as they disappear. This will happen—guaranteed! 

Thank you to TK member Kelly for the easy-breezy, amazing recipe. Also, check out her blog, Evil Shenanigans. It’s filled with delicious, comforting dishes! (And if you want to learn more about her and where her blog gets its name, check out her Tasty Kitchen Blog feature.)

 
 

Printable Recipe

Jalapeno Bacon Stuffed Mushrooms

See the full recipe post on Kelly @ Evil Shenanigans’s site!
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Mushroom caps are stuffed with creamy cheese and bacon and topped with crunchy panko bread crumbs.

Ingredients

  • 12 whole Mushrooms, Large
  • ¼ cups Panko Bread Crumbs
  • 1 Tablespoon Butter
  • 3 slices Thick Cut Bacon, Chopped
  • 1 whole Jalapeno, Minced
  • ¼ cups Diced Yellow Onion
  • 1 clove Garlic, Minced
  • 1 ounce, weight Cream Cheese
  • 2 ounces, weight Cheddar Cheese
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Pepper

Preparation Instructions

In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.

Heat the oven to 350 F.

Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.

In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped vegetables and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.

In a medium bowl, mix the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.

Divide the filling evenly between the mushrooms. Top with the buttered panko mixture.

Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

 
 
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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

24 Comments

Comments are closed for this recipe.

Debra Winke on 3.27.2012

These are great – I pinned this recipe a while ago but decided to make them tonight. I have extra filling so prob buying more mushrooms tomorrow

Sierra on 2.26.2012

These are delicious, I doubled the bacon and trimmed off the fat so they wouldn’t be soggy from the grease. Definitely make again!

Meagan on 12.19.2011

Can I make these the night before, freeze them and cook in the morning??

Sheila on 12.11.2011

I can just tell these are going to be a new favorite! Can’t wait to make them for New Years Eve if not before!

Ann on 12.8.2011

Wow – this looks absolutely amazing! Your pictures are stunning, too! I’m ready to start licking my screen!