Smoked Jalapeno Popper Stuffed Mushrooms Recipe Guide

Why This Recipe Works

What I love about this recipe is its simplicity and flavor. The mushrooms act as little flavor boats, cradling all that cheesy goodness. And the best part? You can customize them to match your taste buds. Want a little more heat? Toss in some extra jalapeños. Prefer it milder? Just skip the seeds. The smoky flavor from the smoker adds a depth that takes these poppers to a whole new level. Trust me, once you try these, you'll want them at every gathering.

Ingredients

Let’s get to what you’ll need for this adventure:

• ½ Block Cream Cheese, softened
• 6 Strips Bacon, cooked crispy and finely crumbled
• ¾ C Shredded Cheddar Cheese
• 1 Jalapeño, finely diced
• 15 Baby Bella Mushrooms, stems removed
• Your Favorite BBQ Seasoning

I usually grab baby bella mushrooms because they’re just the right size and pack a great flavor. Plus, who can resist bacon?

How to Make It

First things first, preheat your smoker or oven to 350°F. This is the magic number for getting everything nice and melty without losing that mushroom texture.

While that’s heating up, grab a mixing bowl and toss in your softened cream cheese, shredded cheddar, diced jalapeño, and crumbled bacon. You want to mix it all together until it’s well combined. I like using a fork, but a spatula works fine too. Just make sure everything is blended evenly; this is where the flavor really comes together.

Next, prepare your mushrooms. Remove the stems and gently clean them if needed. Now, the fun part! Take a spoon or a butter knife and fill each mushroom cap with that creamy mixture. Don’t be shy here; pack it in! I like to smooth out the tops so they look nice and even. Once they're all filled, sprinkle a little of your favorite BBQ seasoning on top. This adds a little extra flavor and a nice touch of color.

Now it’s time to cook! Place the stuffed mushrooms on a wire rack, a baking sheet, or a grill-safe pan. I usually go for the wire rack because it lets the smoke circulate around the mushrooms, but whatever you have on hand will work. Pop them in your smoker or oven and let them cook for about 15-18 minutes. You’ll know they’re done when the mushrooms have softened a bit and start releasing some moisture.

Once they’re out, let them rest for about 5-10 minutes. This is crucial! Not only does it help the filling set up a little, but it also means you won’t burn your mouth off when you dive in.

Tips and Variations

Now, if you want to mix things up, there are plenty of ways to do it. For a little extra flavor, try adding some garlic powder or even some chopped green onions into the cream cheese mixture. If you're feeling adventurous, swap out the cheddar for pepper jack for a spicier kick.

Another thing I’ve experimented with is the bacon. If you’re looking for a lighter option, you could try turkey bacon or even omit it altogether. But let’s be real; bacon makes everything better.

For a completely different vibe, you could even use different types of cheese. Gouda or smoked mozzarella would be amazing in this recipe.

Serving Ideas

These smoked jalapeño popper stuffed mushrooms are perfect as a party appetizer or a game-day snack. You could serve them alongside some fresh veggies and dip for a nice contrast. I also like to whip up some homemade ranch dressing for dipping; it pairs beautifully with the smoky cheese and spicy jalapeños.

If you’ve got leftovers (which is rare in my house), they reheat surprisingly well. Just pop them back in the oven for a few minutes until warmed through.

Closing

So there you have it. Smoked jalapeño popper stuffed mushrooms that are sure to impress. They’re simple to make, packed with flavor, and just the right amount of cheesy. Give them a try at your next BBQ or gathering, and I promise you’ll be the star of the show. Happy cooking!

Smoked Jalapeno Popper Stuffed Mushrooms Recipe Guide

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8

Ingredients

• ½ Block Cream Cheese, softened
• 6 Strips Bacon, cooked crispy and finely crumbled
• ¾ C Shredded Cheddar Cheese
• 1 Jalapeño, finely diced
• 15 Baby Bella Mushrooms, stems removed
• Your Favorite BBQ Seasoning

Instructions

• Preheat your smoker or oven to 350°F.
• In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeño, and crumbled bacon. Mix until well combined.
• Using a spoon or butter knife, fill each mushroom cap with the cream cheese mixture. Smooth and level the tops so each mushroom is evenly filled.
• Season the tops lightly with your favorite BBQ seasoning.
• Place the stuffed mushrooms directly on a wire rack, baking sheet, or grill-safe pan and cook at 350°F for 15-18 minutes.
• The mushrooms are done when they have softened and moisture begins to release from the mushrooms.
• Remove from the smoker or oven and let rest for 5-10 minutes before serving. This allows the filling to cool slightly and set up.