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.

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Spicy Stuffed Mushrooms

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6


  • 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


Calories: 203kcal, Carbohydrates: 10g, Protein: 9g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 30mg, Sodium: 376mg, Potassium: 705mg, Fiber: 3g, Sugar: 5g, Vitamin A: 417IU, Vitamin C: 9mg, Calcium: 54mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Appetizer
Cuisine: American