There’s something that’s very gratifying about cooking for my folks – I teasingly call them my “victims” because they get the brunt of my new recipes and various concoctions. You’d think at their age (late 80s early 90s) they’d be a little jaded about food so I love it when their eyes light up and I get the little happy noises when they eat. That’s what happened when I served these Cheddar Bacon Jalapeno Stuffed Mushrooms.
We scarfed these down in no time (all of them, between the three of us!) and I think we all burnt the roof of our mouths on that molten cheese. Warning – if you can, wait a few minutes before you dig into them!
About Cheddar, Bacon, Jalapeno Stuffed Mushrooms:
But let me tell ya a little bit more about these Cheddar Bacon Jalapeno Stuffed Mushrooms. They are absolute cheesy, ooey gooey goodness punctuated by a wee bit of jalapeno and the smokiness of the bacon, and those crispy breadcrumbs on top are the perfect touch.
I wouldn’t have ever thought to stuff mushrooms with this particular concoction, but our local grocery store, Hy Vee, has an amazing “meat market” with all kinds of take-and-bake items. The folks love to buy mushrooms there that are very similar to these. Or maybe I should say, these are very similar to the store’s since they’re a copycat version.
The only problem with that store’s mushrooms? I just about die a little bit at the price. You will def pay for the convenience. Just picking up everything to make them lowers the cost, and if you’re really savvy and watch the sales, you can make these for a fraction of what you can buy them for already made.
Making the Cheddar, Bacon, Jalapeno Stuffed Mushrooms:
This is a very quick recipe; super simple. The green onions, jalapeno, and garlic do need a bit of a saute to soften them up but then all the rest of the stuffing ingredients are simply mixed together, except for the topping, that is.
Jalapenos almost always need a little work before they can be used in a recipe. Often they’re roasted, steamed, and skinned, then deseeded. That’s a lot of work for one simple recipe, so I suggest a simple saute, here, but if you happen to keep a stash of jalapenos already prepped in your freezer (I make a bunch and portion one or two in a small snack-sized Ziplocs) you’ll be ahead for so many recipes.
Once the stems are removed (they aren’t used in this recipe so I’d suggest dropping them into your morning smoothie) the mushrooms are filled. Top them and bake them on a cookie sheet (use a little foil to contain the juices) or in a small pan.
Some feel that cooking on a sheet allows for better evaporation of the liquid so the mushrooms won’t have soggy bottoms. I personally like to bake in a shallow pan because I think those juices give the mushrooms better texture and flavor.
Topping the Mushrooms:
For an easy topping option, just mix Panko breadcrumbs with a little oil. Roll the mushroom tops in the mixture or sprinkle the mixture on top. I like to take this a step further.
I like to top these mushrooms with my 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!
Breadcrumbs are another item I’ll make up ahead. When I have stale bread I simply zip it up in the food processor (grate it or do it in a blender) and toast them in the oven. Then I toss them in the freezer. They’re cheaper and better than anything from a box.
Way back in the olden days, chefs used to advise not rinsing mushrooms and instead simply brushing them off. The idea was that the mushroom would act like a sponge and absorb a lot of water – it was thought the mushrooms would become waterlogged, heavy, and flavorless.
It’s a myth. That’s been disproven over and over again. The mushrooms will pick up very little moisture with a quick rinse. If you want to rinse/wash your mushrooms, feel free! If you want “proof” I remember watching this episode of Alton Brown’s titled Myth Busters, and that episode is from way back in 2005. Almost 20 years later, peeps are still acting like washing mushrooms is a new idea! Don’t be afraid – you can wash them if you wish!
Saving Money on Cheddar, Bacon, Jalapeno Stuffed Mushrooms:
Mushrooms regularly go on sale, so rather than deciding to cook with them on a whim, I try to watch the sales & time my cravings. Especially look for them to be at a low before any of the major holidays. When you get them home, turn the package upside down and poke several holes in the bottom and store them in the fridge upside down. That will release any condensation formed on the bottom and your mushrooms will last three to four days longer.
Always have a stash of sale-priced cheese & cream cheese on hand. Pick it up on sale. 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) because the texture changes but both will be fine for cooking after it thaws. Again, watch for great sales before holidays for the cream cheese, especially.
Bacon can be a budget killer (it used to be so cheap) so I watch the sales, again, often around holidays, and pick up multiple packages (look for coupons, too, if you lean that way, and you’re very likely to find “store coupons” that need to be downloaded for the lowest price) and toss it in the freezer.
If you’d like to see what my best bets are for what is going to be on sale prior to any of the major “food holidays” check out my post, Win at the Grocers. I’ll let you know what to stock up on and what to leave behind. If you have them available, do watch prices at Aldi, Lidl, and your Buyer’s clubs.
I hope you all enjoy these as much as the folks and I did! They have a bit of spice but aren’t overboard by any means, with one jalapeno. Two is more to our taste! Think about these for your next party – and make extra!
Take care and I’ll see ya next time!
Cheddar, Bacon, Jalapeno Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about a dozen
- Category: Appetizer
- 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
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 mushrooms in the crumbs or sprinkle the crumbs over the mushrooms, pressing gently to adhere if necessary.
Bake about 15 to 17 minutes until cheese is warmed through 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, 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.
Keywords: Appetizer, Bacon, breadcrumbs, cheddar, Cheese, Cream Cheese, Hot Peppers, hy-vee, Jalapeno, mushrooms, stuffed mushrooms
I’ll be bringing this to Fiesta Friday, hosted this week by Laura @ Feast Wisely. Make sure to visit Fiesta Friday this week – I’ve already seen several wonderful St. Patrick’s day recipes among the recipes and do visit Laura and her delightful blog.