Jalapeno Popper Stuffed Mushrooms are a perfect game day appetizer. A cream cheese mixture is combined with chopped jalapeno peppers and stuffed in mushroom caps. Gluten free and vegetarian, great for a crowd.
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Jalapeno Popper Stuffed Mushrooms are an amazing party finger food and appetizer for entertaining. So many stuffed mushrooms are full of breadcrumbs or seafood, so I like to make different variations! Finding new ways to use classic flavors is a great way to make appetizers and entertaining exciting. Find our stuffed mushroom recipes here!
I knew I needed to combine these flavors together, especially for game day appetizers. Jalapeno poppers are delicious, and I love to use those same flavors in new ways. Get more jalapeno popper recipes here! You can control the heat level by using more or less peppers. Also find a way to test out the specific pepper, because the heat varies naturally as well.
To make the Jalapeno Popper Stuffed Mushrooms, first prepare the mushrooms by removing the stems and wiping them clean of any dirt. Make the cheese mixture by combining the diced jalapenos, cream cheese, Monterey Jack, garlic powder, and salt together in a small bowl. Stuff each mushroom cap with approximately 1 Tablespoon of the mixture. You will need more or less depending on how large the mushroom is, and you want the cheese to mound up a little on top of the mushroom. Sprinkle the tops with some Parmesan if desired. Bake at 350F for approximately 10-15 minutes until the mushrooms are as soft as desired and serve warm. I like to slice up some thin jalapeno slices on top of some of the mushrooms for garnish and some extra heat for those that want it hot! Plus it makes the mushrooms look even better.
- 18 mushrooms (crimini or white button) (approximately 1.5-2 inches wide)
- 2 jalapeno peppers
- 4 ounces cream cheese softened
- 1/3 cup shredded Monterey Jack cheese (or mozzarella)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Preheat oven to 350F.
- Prepare the mushrooms by wiping off the caps and removing all of the stems.
- Remove the stem, ribs, and seeds from the jalapeno and finely dice.
- Make the cheese filling by mixing together the diced jalapenos, cream cheese, Monterey Jack cheese, garlic powder, and salt. Adjust to taste as desired.
- Line the mushrooms up in a baking dish, cap side down. Scoop approximately 1 Tablespoon of the cheese mixture into each mushroom (more or less depending on size of mushroom and the hole). Make a mound of the mixture above the hole as it will not all fit inside.
- Repeat with all of the mushroom caps. Drizzle with a little olive oil and sprinkle the tops with additional Parmesan cheese or Monterey Jack if desired. (The extra cheese is great for getting a little crispy cheese crust on top).
- Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. If desired, top each mushroom with a thin slice of jalapeno for garnish. Serve immediately.