Spicy Stuffed Mushrooms

Who loves appetizers? *Raising hand* I have a hard time not filling up on them before a meal. Even when we’re at a restaurant, I get sucked in by the bread and appetizers. I have to struggle to leave room for my meal. I’m so thankful for take home boxes.

At home I tend to overlook appetizers. I’ll do the basic veggie platter and dip or cheese and crackers. Both are totally acceptable and fun to eat. They’re also not super filling which is a must if you’re having a meal as well. With the holidays literally right around the corner I figured now was a perfect time to whip up a new appetizer.

I’d never made stuffed mushrooms before. I have easily a handful of saved pages for them. Those pages taunt me when I open my folder of magazine recipes. Why haven’t you made me yet? So when I saw them this week on Tasty Kitchen I knew it was finally the push I needed.

These are perfect for a cocktail party or as a light appetizer before a meal. The mushrooms are loaded with a creamy vegetable and bacon mixture, then topped off with a sprinkling of panko bread crumbs for a nice crunch. If you or your guests aren’t a fan of heat, use green peppers instead of jalapenos and omitt the red pepper flakes completely. You’ll still have a lovely taste and won’t have to serve bread and milk next to them. Okay, they’re not that hot if you only eat a few. Eating an entire batch is another story.

Spicy Stuffed Mushrooms

Prep Time20 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American


  • 12 whole baby bella mushrooms reserve stems
  • 1/4 C Panko bread crumbs
  • 1 Tbsp unsalted butter melted
  • 4 slices thick cut bacon excess fat discarded
  • 1 jalapeno minced (see notes)
  • 1/4 C yellow onion chopped
  • 1/4 C red pepper chopped
  • 1/4 tsp dried minced garlic
  • 1/8 tsp red pepper flakes optional
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 oz. cream cheese softened
  • 1/4 C monterey jack cheese


  • Preheat oven to 350°F. In a small bowl, combine panko bread crumbs with melted butter. Stir well to coat the bread crumbs. Set aside. Clean and remove stems of mushrooms. Add mushroom tops to a baking dish. Chop stems. Cut bacon slices into small pieces. Chop onion and red pepper. Mince jalapeño.
  • Heat a medium skillet over medium heat. Add bacon, cook until crispy but not burnt. Transfer bacon to a medium bowl, set aside. Add mushroom stems, onion, red pepper, jalapeño and spices to pan. Add 1 tbsp butter or olive oil while cooking if necessary. Cook vegetables until tender. Transfer to medium bowl with bacon. Add shredded cheese and cream cheese to vegetables and bacon. Using a spoon, stir to combine and blend well.
  • Spoon mixture into a disposable plastic bag (sandwich bag or pipping bag). Leave 1" of room in the corner of your bag. Snip off the corner of your bag. Pipe filling into mushrooms. You can also use a spoon to fill but this is much neater and easier overall.
  • Sprinkle filled mushrooms with panko mixture. Bake for 15-20 minutes or until mushrooms are tender and bread crumbs are just turning golden.
  • Serve warm.


*Green bell pepper may be substituted for the jalapeño
An original recipe from Baked by Rachel
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14 Responses to “Spicy Stuffed Mushrooms”

  1. #
    Rachel @ Not Rachael Ray — December 19, 2011 at 7:55 am

    I LOVE stuffed mushrooms and these look so delicious!

  2. #
    Julie @ Table for Two — December 19, 2011 at 9:05 am

    LOVE stuffed mushrooms. I get them all the time at restaurants and I slap myself cause they’re so easy to make..mmm!!

  3. #
    Alison @ Ingredients, Inc. — December 19, 2011 at 9:28 am

    These look great!

  4. #
    Cassie @ bake your day — December 19, 2011 at 9:51 am

    I totally love appetizers and definitely need one on my menu for Christmas day. (Nothing like last minute planning, right?!) These sound so delicious!

  5. #
    amanda @ fake ginger — December 19, 2011 at 11:09 am

    Stuffed mushrooms are my favorite! I have a recipe that I always use but I think I need to branch out and give this a try!

  6. #
    Tracey — December 19, 2011 at 2:23 pm

    I adore stuffed mushrooms!! I usually always make them around the holidays but haven’t had a chance yet this season unfortunately. Yours look great!

  7. #
    natalie (the sweets life) — December 19, 2011 at 5:12 pm

    why have i never piped mushroom filling before? brilliant!

    one of my favorite apps!

  8. #
    Feast on the Cheap — December 19, 2011 at 6:09 pm

    Stuffed mushrooms are at the top of my appetizer list. My mom makes hers stuffed with crab and we request them at almost every get-together. Fingers crossed she’s making them for xmas too!

  9. #
    Lauren at Keep It Sweet — December 19, 2011 at 7:57 pm

    These do look delicious! Love that they are spicy:-)

  10. #
    Katrina @ In Katrina's Kitchen — December 19, 2011 at 9:17 pm

    These look so good! I will be dreaming of them tonight lol

  11. #
    Sylvie @ Gourmande in the Kitchen — December 19, 2011 at 10:54 pm

    I have a friend who would absolutely love this recipe. She’s a huge fan of stuffed mushrooms and makes them every time we go over.

  12. #
    marla — December 20, 2011 at 12:30 am

    I love stuffed mushrooms and the piping bag is such a great idea for filling them.

  13. #
    Aggie — December 20, 2011 at 7:54 am

    I love stuffed mushrooms! What’s great is once you get it started you can make a ton and knock them out at one time in the oven. These look delish!

  14. #
    nicole — December 20, 2011 at 6:15 pm

    my mom has been bugging me about Christmas Eve food. we should do this to nosh on.

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