A decadent cream cheese filling and a slice of fresh jalapeno fill these jalapeno popper stuffed mushrooms. With just a few simple ingredients and a whole lot of flavor, these stuffed mushroom caps are sure to be a hit at any party. These popper mushrooms are also naturally low carb, gluten free, and keto.
Truth be told, I have never met a stuffed mushroom I didn't like. I make veggie stuffed mushrooms, boursin cheese stuffed mushrooms, and pizza stuffed mushrooms, now I'm adding jalapeno and cream cheese stuffed mushrooms to the list!
They make the perfect finger foods for passing because they can be enjoyed in one bite without the need for utensils. Pair with spinach artichoke cups and crispy air fryer wings for the perfect appetizer night!
What mushrooms should I use to stuffed mushrooms?
Cremini or white button mushrooms are going to be your best bet here. They are small in size, easy to stuff, and have a milder flavor than some more exotic mushrooms. Even self proclaimed mushroom haters may like them!
These mushrooms also tend to be the easiest to find at almost any grocery store.
Ingredients
- cremini mushrooms
- fresh jalapeno
- cream cheese
- shredded cheddar or monterey jack cheese
- garlic powder
- salt
How to make Stuffed Mushrooms
About 45 minutes before you plan to prepare the mushrooms, place cream cheese on counter so that it can soften at room temperature.
Preheat oven to 375 degrees F.
In a medium sized mixing bowl, combine all filling ingredients including softened cream cheese, shredded cheese, garlic powder, and salt.
Gently remove mushroom stems and wipe off any dirt or debri from the top of the cap.
Using a small spoon or cookie scoop, add about a tablespoon of filling to each mushroom cap.
Top each mushroom with a thinly sliced jalapeno and place into an oven safe baking dish or baking sheet. Repeat the process until all of the ingredients are used up.
Bake uncovered for 20-25 minutes, or until the mushrooms are cooked through.
Recipe Tip: Best way to fill mushrooms
Because you're working with a small space to fill and the cream cheese mixture can be sticky, I find the best way to fill mushrooms is using a miniature baking scoop, like this one. The way it is crafted easily removes the filling when the lever is pressed and the mixture is deposited right into the center of the mushroom cap quite easily.
Tips for when making stuffed mushrooms for a crowd
- Make more than you think. Stuffed mushrooms go quickly, especially when they are as delicious as this one. Make more than you think you will need. I promise they will get gobbled up!
- Allow them to cool a few minutes before serving. They will firm up a bit and be easier to handle.
- Use uniformly sized mushrooms that are able to be eaten in one bite. The uniform size helps the mushrooms to bake evenly and at around the same time. The bite size factor helps ensure they are a good "napkin appetizer" and can easily be eaten in one bite without a fork and knife. This is great for easier mingling at parties.
Possible add-ins
I kept this recipe simple but to add even more flavor to these stuffed mushrooms, try one of the following.
- bacon
- chives or green onion
- bread crumbs
If you are worried about these jalapeno popper stuffed mushrooms being too spicy, you can substitute pickled jalapenos into for the fresh either on top as shown, or chopped up finely and added to the filling.
The shredded cheese and cream cheese do a good job of balancing out the heat though, so I think fresh works just fine!
More jalapeno cheddar recipes
Storage
If there are any leftovers (although I doubt there will be!), store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 25 seconds.
Jalapeno Popper Stuffed Mushrooms with Cream Cheese
Ingredients
- 12-15 cremini mushrooms stems removed
- 1 fresh jalapeno thinly sliced
- 4 oz. cream cheese
- ½ cup shredded cheddar or monterey jack cheese
- 1 tsp. garlic powder
- ½ tsp. salt
Instructions
- About 45 minutes before you plan to prepare the mushrooms, place cream cheese on counter so that it can soften at room temperature.
- Preheat oven to 375 degrees F.
- In a medium sized mixing bowl, combine all filling ingredients including softened cream cheese, shredded cheese, garlic powder, and salt.
- Gently remove mushroom stems and wipe off any dirt or debri from the top of the cap.
- Using a small spoon or cookie scoop, add about a tablespoon of filling to each mushroom cap.
- Top each mushroom with a thinly sliced jalapeno and place into an oven safe baking dish or baking sheet. Repeat the process until all of the ingredients are used up.
- Bake uncovered for 20-25 minutes, or until the mushrooms are cooked through.
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