If you love snacking on cheese-filled spicy Jalapeno Poppers, you have to try these Jalapeno Popper Stuffed Mushrooms! This easy appetizer has all the flavors of a jalapeno popper stuffed in tender mushroom caps. Make this delicious appetizer next time you host a crowd!
I always try to have a variety of appetizers on hand for any gathering. You know what? Anything with cheese seems to be gobbled up first. These Jalapeno Popper Mushrooms are no exception.
I think jalapeños have the perfect amount of “kick” to them. They’re spicy and flavorful but not so hot that you can’t taste anything after you eat them. That’s why they are perfect for this recipe.
SAVE THIS JALAPENO STUFFED MUSHROOMS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What are Jalapeno Poppers?
Jalapeno Poppers are a popular party food. Sliced in half, these peppers are then filled with a cheese filling that usually includes cream cheese, cheddar cheese, savory mix-ins, and spices. Try my Jalapeno Popper recipe coming soon!
What ingredients do I need for Jalapeno Stuffed Mushrooms?
Gather together the following simple ingredients for this tasty appetizer:
- 16 ounces white button mushrooms with stems
- 2 jalapenos, seeded and diced
- 2 cloves garlic, minced
- 4 ounces of room temperature cream cheese
- 5 tablespoons finely shredded cheddar cheese (divided)
- For maximum flavor, your best bet is to use sharp cheddar cheese.
- 1 tablespoon bacon bits
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Can I use other mushrooms for this appetizer?
Did you know baby Bella mushrooms (also called creminis), button mushrooms, and portobello mushrooms are actually all the same species? They are just picked at different points in growth or maturation, so they have slightly different flavor profiles. You can use any of these mushrooms for this recipe.
Button mushrooms are the most widely available and cheapest mushrooms, easy to find at any grocery store. They come in brown or white varieties. You can use either one.
How to make Jalapeno Popper Stuffed Mushrooms
You can make your new favorite appetizer in 30 minutes or less! Here’s how:
- Preheat the oven to 450 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper.
- Clean the mushrooms by wiping them gently with a damp paper towel. Remove the stems from the mushrooms and finely chop them into very small pieces. Set aside the mushroom caps.
- Wearing gloves, slice the jalapenos in half. Remove the core, seeds, and inner membrane with a small spoon or your fingers. Slice and dice the jalapenos finely.
- Combine cream cheese, chopped mushroom stems, 3 tablespoons of cheddar cheese, diced jalapenos, bacon bits, salt, and pepper in a medium bowl. Thoroughly mix with a rubber spatula.
- Using a teaspoon or so of cream cheese mixture, stuff each mushroom cap. Fill each mushroom evenly, then place any leftover cheesy filling on top of each one.
- Sprinkle the remaining 2 tablespoons of cheddar cheese over the mushrooms, then sprinkle additional bacon bits or diced green onions on top as well, if you’d like.
- Bake mushrooms for 8-10 minutes. Remove from the oven and drain on a paper towel before serving. These are best enjoyed warm.
How to store leftover Cheesy Stuffed Mushroom Caps
Jalapeno Stuffed Mushrooms will keep for 3-4 days when kept in an airtight container in the fridge. To reheat them, microwave them for 10-20 seconds. Or, reheat them in a 350 degree oven for about 10 minutes or until warmed throughout.
Looking for more delicious Mushroom recipes?
Mushrooms are so versatile! You can stuff them with all sorts of things, and they taste amazing.
These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms, and parmesan, this easy recipe delivers BIG flavor in every bite.
These Cheesy Sausage Stuffed Mushrooms made with cheddar cheese, Italian sausage, cream cheese, and a touch of Cajun spice are the must-have finger food for your next gathering.
Or you can use mushrooms to stuff other things, like this Mushroom and Onion Stuffed Zucchini.
Mushrooms are the star of this fabulous Baked Mushroom Risotto with Caramelized Onions. Make it for dinner tonight- you won’t regret it!
Other Savory Appetizers
I have tons of delicious appetizers on the blog. Here are some favorites you should make for your next gathering:
- Bacon Ranch Crackers are an addictive snack you won’t be able to stop eating! Make a batch for the next game day!
- Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
- Chicken Enchilada Bites are made in the slow cooker but eaten up in just a few minutes! You’ll have trouble keeping these stocked for your guests!
- I can’t resist these Buffalo Chicken Meatballs! They make a great appetizer or even a filling for a hearty sandwich. Make some today!
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Jalapeno Popper Stuffed Mushrooms
- 16 oz. button mushrooms with stems
- 2 jalapenos seeded and minced
- 2 cloves garlic minced
- 4 ounces cream cheese room temperature
- 5 tablespoons finely shredded cheddar cheese divided
- 1 tablespoon bacon bits
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with parchment.
- Clean mushrooms by wiping gently with a damp paper towel. Remove stems from mushrooms and finely chop. Set aside the caps.
- Wearing gloves, slice the jalapenos in half lengthwise. With a small spoon or your fingers, remove the core, seeds, and membranes. Slice the jalapenos and chop fine.
- In a medium bowl, combine chopped mushroom stems, garlic, cream cheese, 3 tablespoons of cheddar cheese, chopped jalapenos, bacon bits, salt and pepper. Thoroughly combine with a rubber spatula.
- Using a teaspoonful of mixture, stuff each mushroom cap, distributing it among the mushrooms evenly. Place any additional stuffing on top.
- Sprinkle each with the remaining 2 tablespoons of cheddar cheese and a few bacon bits if you'd like.
- Bake for 8-10 minutes. Before serving, drain on a paper towel and then place on serving platter.