Everybody loves a jalapeño popper. It’s creamy, cheesy, and has just a bit of a kick. This appetizer is essentially a jalapeño popper inside a mushroom. Instead of the cream cheese filling going inside a jalapeño, you cut up said jalapeño and put it in the filling and that men that filling goes inside a mushroom. Get it?
I followed this recipe and thought it was super simple. Basically, you mix up 8 oz cream cheese, a 4 oz can of diced jalapeños, 2 cloves garlic, 6 oz shredded cheddar, and cooked bacon. Then you stuff mushroom caps with the filling and bake at 350 for 15 min. How easy is it? I made this over a week ago and didn’t have to re-consult the recipe to write it down right here.
The filling can even be made in advance. Just bake them off shortly before you’re ready to serve them. They were one of the easiest apps I’ve ever prepared and they were a huge hit. FYI – you can use the low fat cream cheese and it’s just as good.
We didn’t have a ton of mushrooms so I put the leftover filling in a small baking dish and served it as a dip with carrots and chips. Guess what – that all got eaten too.
Peaches to Apples 