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.