Bacon Jalapeno Stuffed Mushrooms

ali Bresnahan


A little spicy, soooo yummy.

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★★★★★ 1 vote
makes 24 mushrooms
30 Min
25 Min


6 slice
24 medium
cremini (or white) mushrooms; i use both.
onion, finely chopped
1/2 c
sliced jalapeno peppers (fresh or from jar), finely chopped
1/2 tsp
2 Tbsp
fresh parsley, finely chopped
3 Tbsp
sour cherry spread *(i use juice from canned cherries, just for flavor)


Step 1 Direction Photo

1Preheat oven to 375.
Wash mushrooms, set aside. remove and chop stems, save for step 2.
Fry bacon in a large skillet over medium heat until crisp. Drain on paper towel, cool and chop fine.

Step 2 Direction Photo

2Discard all but 2 tsp. bacon fat from skillet.
Return to medium heat, add chopped mushroom stems, onion, jalapeno and salt. Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. Transfer to a blender and pulse just until chopped. Add bacon and parsley to blender; pulse until combined.

Step 3 Direction Photo

3Spoon mixture into each mushroom cap, top with sour cherry spread, and arrange on a large baking sheet. Bake at 375 until mushrooms are tender and lightly browned, 20 to 25 minutes.

Step 4 Direction Photo

4These are really yummy.

About this Recipe

Course/Dish: Other Appetizers