Jalapeno popper stuffed mushrooms
Here’s a rich, cheesy Jalapeño Popper Stuffed Mushrooms recipe—perfect as an appetizer or party bite 🌶️🍄
Jalapeño Popper Stuffed Mushrooms
Ingredients
- 16–20 large button or cremini mushrooms
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Monterey Jack cheese
- 1–2 jalapeños, finely diced (seeds removed for less heat)
- 2 tbsp cooked bacon, crumbled (optional)
- 1 clove garlic, minced
- 2 tbsp green onions, chopped
- Salt & black pepper, to taste
- ¼ cup panko breadcrumbs (optional, for topping)
- Olive oil spray or drizzle
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet.
- Prep mushrooms: Remove stems, lightly scrape out the centers. Chop stems finely.
- Mix filling: Combine cream cheese, shredded cheese, jalapeños, bacon, garlic, green onions, chopped stems, salt, and pepper.
- Stuff mushrooms generously with the filling.
- Top (optional): Sprinkle with panko and lightly spray or drizzle with olive oil.
- Bake 18–22 minutes, until mushrooms are tender and tops are golden.
- Rest 5 minutes before serving.
Tips & Variations
- Extra heat: add a pinch of cayenne or use pickled jalapeños.
- Air fryer: 370°F for 10–12 minutes.
- Keto: skip breadcrumbs.
- Make ahead: stuff mushrooms and refrigerate up to 24 hours before baking.
Want a deep-fried, vegetarian, or extra-spicy version?
