Jalapeño Popper Stuffed Mushrooms #southerncooking #mushroom #recipe in description

Jalapeno Popper Stuffed Mushrooms
2 pounds white mushrooms
3 (8-ounce) packages cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
1 cup real bacon pieces
½-¾ cup diced pickled jalapeno peppers
Paprika
Preheat oven to 350 degrees. Remove stems from mushrooms. Mix cream cheese with cheddar cheese, bacon pieces and pickled jalapeno peppers. Fill mushroom caps with mixture and place on a baking sheet, Sprinkle with paprika and bake for 30 minutes. Serve warm or at room temperature.

Let’s make some jalapeno popper stuffed mushrooms. You’re going to want to start by popping the stems out your mushrooms. And then you’re going to mix together some softened cream cheese with some sharp shredded cheddar cheese, some real bacon pieces, and some diced pickled jalapeno peppers. I always use the mound olive kind out the jar. Then you’re going to fill your mushroom caps with that mixture and put them on a bacon sheet. Preheat your oven to 350° and before you pop them in, sprinkle them all real well with paprika. They’re going to take about 30 minutes to cook.