School bowl games are going all out. We've been observing all the games. On the off chance that you resemble us, great nourishment is an absolute necessity when watching football at home. We as a rule eat simply closely following nourishment as our feast while watching the games. These Mushroom Jalapeño Poppers are PERFECT for observing all the defining moments. All you need is some Crack Dip and a few Pigs in a Blanket and you are good to go!
These Mushroom Jalapeño Poppers are stacked with cream cheddar, jalapeños, bacon and cheddar. Truly flavorful! I made these for the principal school season finisher games and they were gone instantly. I plan on multiplying the formula next time. You can set up the mushrooms early and refrigerate until you are prepared to heat. I propose preparing the mushrooms on a heating rack. The mushrooms discharge some fluid as they prepare. Heating them on the rack will shield them from getting soaked.
- 24 whole white button mushrooms
- 2 cloves garlic, minced
- 1 (4-oz) can diced jalapeños, drained
- 1 (8-oz) package cream cheese, softened
- 3/4 cup shredded cheddar cheese
- 1/2 pound bacon, cooked and chopped
- Preheat oven to 350ºF. Place a baking rack on a foil lined rimmed baking sheet. Set aside.
- Remove stems from mushrooms.
- Combine cream cheese, garlic, jalapeños, cheese and cooked bacon.
- Spoon cream cheese mixture into mushroom caps. Place on baking rack.
- Bake for 15 to 20 minutes.
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