Jalapeno Popper Stuffed Mushrooms with Cream Cheese
Creamy and spicy, these jalapeno popper stuffed mushrooms with cream cheese will be the hit of any party. They are an easy to pass appetizer everyone will enjoy.
Servings: 12 -15 mushroom caps
Calories: 258kcal
Ingredients
- 12-15 cremini mushrooms stems removed
- 1 fresh jalapeno thinly sliced
- 4 oz. cream cheese
- ½ cup shredded cheddar or monterey jack cheese
- 1 tsp. garlic powder
- ½ tsp. salt
Instructions
- About 45 minutes before you plan to prepare the mushrooms, place cream cheese on counter so that it can soften at room temperature.
- Preheat oven to 375 degrees F.
- In a medium sized mixing bowl, combine all filling ingredients including softened cream cheese, shredded cheese, garlic powder, and salt.
- Gently remove mushroom stems and wipe off any dirt or debri from the top of the cap.
- Using a small spoon or cookie scoop, add about a tablespoon of filling to each mushroom cap.
- Top each mushroom with a thinly sliced jalapeno and place into an oven safe baking dish or baking sheet. Repeat the process until all of the ingredients are used up.
- Bake uncovered for 20-25 minutes, or until the mushrooms are cooked through.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 17g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 535mg | Fiber: 2g | Sugar: 7g