Low Carb Cheesy Jalapeno Mushroom Bites
These little bites are my go-to appetizer for parties. They're low carb, gluten free, and absolutely packed with flavor. The combination of creamy cheese, spicy jalapeno, and earthy mushroom caps is irresistible.
Even people who aren't watching their carbs ask for the recipe. They're that good. And the best part is they take about 25 minutes from start to finish.
Ingredients
- 12 large button mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons pickled jalapenos, finely chopped
- 2 tablespoons green onion, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper
- Olive oil
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
- Wipe the mushroom caps clean with a damp paper towel. Arrange on the baking sheet.
- In a bowl, mix the cream cheese, cheddar, jalapenos, green onion, garlic powder, paprika, salt, and pepper until well combined.
- Spoon the cheese mixture generously into each mushroom cap, mounding it slightly.
- Drizzle the mushrooms with a little olive oil.
- Bake for 18-20 minutes, or until the cheese is golden and bubbly.
- Let cool for 5 minutes before serving.
Tips
You can adjust the heat level by using more or less jalapeno. For a milder version, use mild green chiles instead. The key is getting the mushrooms dry before filling them—wet mushrooms will make the filling soggy. You can prep these ahead of time and bake them just before serving. If you're making them for a crowd, double the recipe—they go fast.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.