Stuffed mushrooms are a wonderful party-pleasing appy, as are bacon-wrapped jalapeño poppers, though the latter are a bit more of a pain to stuff and wrap. These jalapeño popper stuffed mushrooms are the perfect love child of these two faves, taking the best of both worlds, the flavour and texture of the jalapeño popper, but contained in the sturdy neutral vessel of the mushroom cap.
Keto Jalapeño Popper Stuffed Mushrooms Recipe
Ingredients:
- 14-16 baby bella mushrooms, stems removed
- 8oz brick of cream cheese, softened (*May sub with soft goat cheese.)
- 1 cup cheddar cheese, finely grated (loosely packed)
- 8 slices bacon, cooked and chopped
- 1 medium jalapeño, minced (seeded if you prefer less heat)
- 2 cloves garlic, crushed or finely minced
- Fine sea salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Smoked paprika (for garnish)
Directions:
Preheat oven to 400F. In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
Stuff mushrooms with mixture and transfer to a baking dish or sheet. Sprinkle with smoked paprika.
Bake until mushrooms are cooked and mixture warmed through and browned a little on the tops, around 25-30 minutes. Remove from oven.
Allow to cool for a couple of minutes before serving (to prevent burning the insides of mouths). Garnish with chives and serve.
Did you make this keto jalapeño popper stuffed mushrooms recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
