Bacon Wrapped Mushrooms Stuffed with Jalapeño and Cheese
  • 6 Portabella Mushroom Caps
  • 12 Jalapeños Peppers
  • 6 Slices of Hot Pepper Cheese or 12 oz of cream cheese or both
  • 2 lbs. of thick cut Applewood Bacon
  1. Preheat oven to 400 degrees.
  2. Cover 2 baking pans with aluminum foil for easy clean up.
  3. Clean the mushroom and jalapeños.
  4. Remove the stem of the mushroom.
  5. Remove the seeds and dice the jalapeños.
  6. Meanwhile lay out the 3 - 5 strips of bacon in a star pattern on the aluminum foil for each mushroom. Place the mushroom upside down in the center of the bacon star. Add the diced jalapeños in to the center on the mushroom cap. Cover the peppers with 2 oz of cream cheese, 1 slice of the pepper cheese or both. After stuffing the mushroom with jalapeños and cheese, fold the bacon up around the mushroom. If you want you can use a toothpick to secure the bacon up around the mushroom, but it is not necessary.
  7. Place the pans in the oven. The heat of the oven will melt the cheese into the peppers and crisp the bacon. Check after 30 minutes to make sure the bacon is not burning on the top. Continue to check every 5 minutes. After the bacon is crisp remove from the oven and let sit for 1 minute before serving.
  8. This could be served as a meal or a side dish.
Recipe by Monica's Table at