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PRESENTING JALAPEÑO POPPER MUSHROOMS: the recipe
Set the oven temperature to 350°F.
Remove the mushroom stalks.
Combine cream cheese, bacon, garlic, cheddar cheese, and drained jalapenos.
Top each mushroom cap with a dollop of cream cheese.
Place them on a baking rack set above a baking sheet coated with foil.
When the top is bubbling and golden brown, around 15 to 20 minutes in the oven should do the trick.
I am in love with these succulent morsels. You can’t go wrong with them for any kind of celebration. You may as well stock up, since they will be in high demand and be missing in an instant! Reheating leftovers is also an option.
Directions for Storing: Place the leaves in an airtight container and refrigerate for at least two or three days. Put them back in the oven or air fryer to reheat.
Popper mushrooms from Jalapeño
Save the Recipe
Bacon, cheese, and garlic make up the filling for these succulent mushrooms. How delicious are these poppers when served hot?
Duration: twenty-five minutes Product: 24 one set of ingredients
A total of twenty-four complete globe button mushrooms
jalapenos (4 ounces, drained) from a can
2 garlic cloves, minced
half a cup of cheddar cheese, shredded
Eight ounces of softened cream cheese
diced cooked bacon, half a pound
Prepare Food Make sure your screen doesn’t go black
WHAT TO DO BELOW
Set the oven temperature to 350°F.
Remove the mushroom stalks.
Combine cream cheese, bacon, garlic, cheddar cheese, and drained jalapenos.
Top each mushroom cap with a dollop of cream cheese.
Place them on a baking rack set above a baking sheet coated with foil.
When the top is bubbling and golden brown, around 15 to 20 minutes in the oven should do the trick.
