Set your oven to 350°F (175°C) to ensure it’s ready to bake once the mushrooms are stuffed and assembled.

Finely dice the jalapeno. If you prefer a spicier kick, leave some seeds in. For a milder flavor, remove the seeds and membrane before chopping. Set aside.

Gently wash the mushrooms to remove any dirt, then pat them dry with a paper towel. Carefully remove the stems by twisting them out or cutting them with a small knife to create a hollow center for stuffing. Save the stems for another recipe or discard.

In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, minced garlic, diced jalapeno, and bacon pieces. Mix everything together until the mixture is evenly blended and creamy.

Arrange the mushroom caps in a single layer in a baking dish, hollow side up. Use a small spoon or your hands to fill each mushroom generously with the jalapeno popper mixture, pressing it in slightly to ensure it stays in place.

Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden on top.

Remove the mushrooms from the oven and let them cool for a minute or two. Transfer them to a serving platter and enjoy while they’re warm and flavorful. These are perfect as a party appetizer or a tasty snack!