Introducing our latest keto creation: Cream Cheese Jalapeno Stuffed Mushrooms with Bacon These low-carb delights are bursting with flavor, featuring creamy cream cheese, spicy jalapenos, and crispy bacon—all nestled into tender mushroom caps Perfect for satisfying cravings without the guilt.
Cream Cheese Jalapeno Stuffed Mushrooms with Bacon Recipe:
Ingredients:
12 large button mushrooms
6 slices of bacon
1 jalapeno pepper, diced (seeds removed for less heat)
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems by gently twisting them or using a spoon to scoop them out, creating a cavity for the filling. Set aside the mushroom caps.
In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
In the same skillet with the bacon drippings, add the diced jalapeno pepper. Sauté for 2-3 minutes until softened. Remove from heat and set aside.
In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, salt, black pepper, and paprika. Mix until well combined.
Add the crumbled bacon and sautéed jalapeno pepper to the cream cheese mixture. Stir until evenly distributed.
Using a spoon, generously fill each mushroom cap with the cream cheese mixture, mounding it slightly.
Place the stuffed mushrooms on the prepared baking sheet, spacing them apart.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Once done, remove the mushrooms from the oven and let them cool for a few minutes.
Garnish the stuffed mushrooms with chopped fresh parsley before serving.
Serve warm and enjoy your delicious cream cheese jalapeno stuffed mushrooms with bacon!
