Jalapeno Popper Mushrooms Recipe

Introduction

Jalapeño Popper Mushrooms are a delicious twist on the classic appetizer, combining spicy jalapeños with creamy cheese stuffed inside tender mushroom caps. They make perfect bite-sized snacks for parties or a flavorful addition to any gathering.

Ingredients

• 12 large white mushrooms or baby portobello mushrooms
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2–3 jalapeños, finely chopped (adjust for heat preference)
• 2 slices cooked bacon, crumbled (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 tbsp grated Parmesan cheese (for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Step 2: Clean the mushrooms using a damp paper towel. Carefully remove the stems and set the caps aside. Finely chop the mushroom stems for the filling.
3. Step 3: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, crumbled bacon (if using), garlic powder, onion powder, and the chopped mushroom stems. Season with salt and pepper, then mix until well blended.
4. Step 4: Spoon the jalapeño cheese mixture generously into each mushroom cap. Sprinkle a small amount of grated Parmesan cheese on top of each stuffed mushroom.
5. Step 5: Place the stuffed mushrooms on the prepared baking sheet. Bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Step 6: Let the mushrooms cool for a few minutes before serving. Enjoy these spicy, cheesy bites as a tasty appetizer or snack!

Tips & Variations

• Adjust the number of jalapeños to control the heat level, or remove the seeds for milder flavor.
• Use gluten-free breadcrumbs mixed with Parmesan for an added crunchy topping.
• Swap bacon for diced cooked chorizo or omit for a vegetarian version.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to maintain crispiness and warmth. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can stuff the mushrooms a few hours in advance and keep them refrigerated. Just bake them fresh before serving for the best texture and flavor.

What can I substitute for cream cheese?

If you prefer, you can use a dairy-free cream cheese or ricotta cheese for a lighter option, though the texture and flavor will vary slightly.

Jalapeno Popper Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

These Jalapeño Popper Mushrooms are a flavorful appetizer combining tender mushroom caps stuffed with a spicy, cheesy mixture of cream cheese, cheddar, jalapeños, and bacon, then baked to golden perfection. Perfect as a crowd-pleasing snack or party starter with a delightful balance of creamy, spicy, and savory flavors.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 stuffed mushrooms (serves about 4 as an appetizer) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Mushrooms

• 12 large white mushrooms or baby portobello mushrooms

Filling

• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2–3 jalapeños, finely chopped (adjust for heat preference)
• 2 slices cooked bacon, crumbled (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Topping

• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Prepare the Mushrooms: Clean the mushrooms by wiping them gently with a damp paper towel to remove any dirt. Carefully remove the stems from the caps and set the caps aside. Finely chop the mushroom stems for use in the filling.
3. Make the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped jalapeños, crumbled cooked bacon if using, garlic powder, onion powder, and the chopped mushroom stems. Season the mixture with salt and pepper to taste, then mix well until evenly combined.
4. Stuff the Mushrooms: Spoon the jalapeño and cheese filling generously into each mushroom cap. Make sure each cap is well-filled. Sprinkle a small amount of grated Parmesan cheese on top of each stuffed mushroom for extra flavor and a golden crust.
5. Bake: Arrange the filled mushroom caps on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 15–20 minutes or until the mushrooms become tender and the tops turn golden brown and bubbly.
6. Serve: Remove the mushrooms from the oven and allow them to cool for a few minutes. Serve warm as a spicy, cheesy appetizer or snack to delight your guests.

Notes

• You can adjust the number of jalapeños based on your preferred heat level—remove seeds for milder flavor.
• Bacon is optional but adds a savory depth; omit for a vegetarian version.
• Use baby portobello mushrooms for a meatier texture or large white mushrooms for a milder taste.
• These can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if cold from the fridge.
• Serve with a dipping sauce such as ranch or a spicy aioli for added flavor.

Keywords: jalapeno popper mushrooms, stuffed mushrooms, appetizer, party snacks, cheesy jalapeno bites, baked mushroom appetizer, cream cheese stuffed mushrooms