I love cooking for my folks – my “victims” I call them coz they get the brunt of all my cooking experiments. You’d think at their ages (late 80s early 90s) they’d be jaded about food so I love it when their eyes light up and I hear little happy noises when they eat. It all happened with these Cheddar Bacon Jalapeno Stuffed Mushrooms – and I joined right in.
Cheddar Bacon Jalapeno Stuffed Mushrooms
We scarfed these down in no time, the three of us! We burnt the roof of our mouths on that molten cheese – but the stuffed mushrooms were so good, no one cared! Do let them cool a bit if you can wait!
About Cheddar Bacon Jalapeno Stuffed Mushrooms:
These are absolute cheesy, ooey gooey goodness punctuated by a touch of jalapeno and the smokiness from the bacon. There’s a bit of wine, too, and crispy, herby breadcrumbs top them off to perfection.
I would have never stuffed mushrooms with these ingredients, but stole the idea from our grocery, Hy-Vee. The folks love picking up take-and-bake items from the deli, including their mushrooms.
The issue? I just about die inside at the price. You always pay for convenience! Just buying the ingredients lowers the price, but if you’re savvy and watch the sales, you can put them on the table for a fraction of what you’d normally pay.
Mushrooms are filled but not topped – it’s easier to set them in the pan so they aren’t tipping.
Making the Cheddar Bacon Jalapeno Stuffed Mushrooms:
This is a quick recipe; simple but there are several steps. I pay attention to the breadcrumb topping in particular, but give you an easy or more complex version, below.
The base of green onions, jalapeno, and garlic needs a saute to soften but then the rest of the stuffing ingredients are added and simply mixed and it is ready to go.
The stems are removed from the mushrooms (they aren’t used here, but maybe they can be dropped in a morning smoothie), the mushrooms are filled then the breadcrumb topping is added.
The easy way to top is to place the breadcrumb mixture on a plate and roll the tops of the mushrooms in it. The breadcrumbs stick right on the mushrooms.
Now, for a little fancy: Add the mushrooms to a shallow baking dish and pour in a touch of white wine. Just a bit for a little flavor, but not so the mushrooms are simmering in liquid. If Wine isn’t your deal, add a little chicken stock or if you’d rather, just spray the bottom of the dish and cook them “dry.”
Homemade Breadcrumb Topping
Topping the Mushrooms:
For an easy topping option, just mix Panko breadcrumbs with a little oil and roll the mushroom tops in the mixture. I can’t help myself – I have to make it a little more complicated and a whole lot better.
If time allows, top these mushrooms with a homemade breadcrumb topping. I’ve included the optional instructions in the recipe because then you have a choice. Quick and easy or, frankly, better! There’s nothing like an herby, cheesy, crispy breadcrumb on top of these mushrooms!
It doesn’t hurt that homemade breadcrumbs are cheaper and better! I do have a whole post, Breadcrumbs, Seasoned or Not on them if you’d like to see it.
The breadcrumb topping is on and a little wine goes in.
Washing Mushrooms:
Back in the day, it was advised to brush off mushrooms and not wash them. The idea was that the mushroom would act like a sponge, absorb a lot of water, and become waterlogged, heavy, and flavorless.
It’s a myth that’s been disproven over and over again. Mushrooms will pick up very little moisture with a quick rinse so feel free to do so. Don’t soak them, though. Want proof? Check out Alton Brown’s episode titled Myth Busters, from 2005. Almost 20 years later, peeps are still hesitant to rinse their mushrooms and they are still hearing from “experts” that they shouldn’t be doing it.
Saving Money on Cheddar Bacon Jalapeno Stuffed Mushrooms:
Here are my money-saving tips for the recipe, and I already mentioned the homemade breadcrumbs. If possible, check out discount stores like Aldi or Lidl, but a great grocery store sale will probably beat their prices on these items except for cream cheese & jalapenos.
Mushrooms: They go on sale regularly, often before holidays. Time your cravings for when the price is great. Before refrigerating, poke several holes in the bottom of the package and toss them in the fridge upside down. That releases any moisture collecting on the bottom of the package and the mushrooms last three to four days longer. Some people transfer them to a paper bag which works, too.
Cream Cheese & Cheese: Always have a stash of sale-priced cheese & cream cheese on hand if you use them regularly. There’s no need to ever pay full price. Both have long shelf lives and in a pinch can be tossed in the freezer. Neither will be stellar for eating (like slices of cheese or spreading cream cheese on a bagel) after freezing due to slight textural changes but will be fine for cooking. Cheese is on sale regularly, but cream cheese will be at a low before almost any holiday.
Bacon: It can be a budget killer so watch the sales and at the risk of sounding like a broken record, bacon will have the deepest price cuts before any holiday. Pick up multiple packages if it’s at rock bottom – it freezes well and takes up so little space.
Jalapenos: Look for jalapenos at Aldi or Lidl. Have another use for any extra. If nothing else, roast, peel, deseed, and toss in the freezer for salsa or make Refrigerator Pickled Jalapenos or Cowboy Candy.
If you’d like to see my best buys for holiday sales, see Win at the Grocers. I’ll let you know what to stock up on and what to leave behind.
Cheddar Bacon Jalapeno Stuffed Mushrooms
Cheddar, Bacon, Jalapeno Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about a dozen
- Category: Appetizer
Ingredients
- 1 8 ounce package whole button mushrooms
- 1 tablespoon olive oil
- 1 green onion, finely sliced
- 1/2 to 1 jalapeno, seeded and finely minced
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 3/4 cup shredded cheddar cheese
- 1/2 cup bacon finely diced, cooked (about 3 slices)
- salt & pepper to taste
- 1/2 cup dry or toasted bread crumbs or bread crumb topping
- 1 tablespoon olive oil to moisten bread crumbs, if not using bread crumb topping
- 1/2 cup or more white wine or chicken stock, optional (spray the casserole with cooking spray if not using wine)
Instructions
Preheat oven to 375 degrees
In a medium-sized skillet, add the tablespoon olive oil. Add green onion and jalapeno and saute for two or three minutes. Add garlic and saute for another minute. Remove from heat and add the cheeses, stirring to combine. Add bacon bits, salt, and pepper to taste.
Meanwhile, prepare mushrooms by removing stems. Stuff the cheese mixture into the mushrooms, mounding up and over the top. Place into a small casserole or baking dish.
Combine the breadcrumbs and olive oil or prepare the breadcrumb topping, below. Either gently roll the filling portion of the mushrooms in the crumbs (recommended) or sprinkle the crumbs over the mushrooms, pressing gently to adhere if necessary.
Add wine or stock to pan to depth of 1/2″or spray the bottom of the pan.
Bake about 15 to 17 minutes until mushrooms are heated through, cheese is melted, and breadcrumbs browned. Let cool for a few minutes before eating.
Recipe may be doubled.
To Prepare Breadcrumb Topping:
- 1/3 cup fresh or toasted breadcrumbs
- 1 tablespoon butter or olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon packed finely chopped parsley
- 2 to 3 tablespoons grated Parmesan cheese
- salt & pepper if desired
Add breadcrumbs to a small saucepan with the butter. Heat to medium high.
- If toasted already just stir together and add the remaining ingredients and continue to stir until golden color.
- If not toasted, stir breadcrumbs often until they’re starting to turn golden brown and crispy; add the remaining ingredients and continue to stir till fully golden brown.
I’m posting this recipe on Fiesta Friday, hosted by Laura @ Feast Wisely. Laura has a delightful site and it’s well worth a visit.
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