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Jalapeno Popper Stuffed Mushrooms

Tony Ramirez

Jalapeno Popper Stuffed Mushrooms

Creamy, cheesy, smoky, and finished with a drizzle of hot honey, these Jalapeño Popper Stuffed Mushrooms from ambassador Tony Ramirez pack big flavor into every bite! Filled with cream cheese, crispy bacon, cheddar, and a kick of Cajun Honey Rub, they're the perfect sweet-and-spicy appetizer for your next BBQ or game day gathering.

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Prep

15 minutes

Cook time

30–45 minutes

Pellets

Smoky Apple Whiskey Pellets

Serves

6–8

Steps

  1. Remove the mushroom stems, rinse the mushrooms, and pat them completely dry.
  2. In a bowl, mix the softened cream cheese, chopped bacon, shredded cheddar, and Cajun Honey Rub until well combined.
  3. Stuff each mushroom with the filling and place on a wire rack. Top each with a slice of jalapeño.
  4. Smoke, bake, or air fry at 350°F for 30–45 minutes, until the mushrooms are tender and the filling is hot and bubbly.
  5. Finish with a drizzle of Melinda's Hot Honey and serve warm.

Ingredients:

  • Whole mushrooms, stems removed
  • 1 block cream cheese, softened
  • ½ cup chopped bacon
  • ½ cup shredded cheddar cheese
  • 2 TBSP TFTI BBQ Cajun Honey Rub: Spicy Garlicky
  • Sliced jalapeños, for topping
  • Melinda's Hot Honey, for drizzling

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