Jalapeno Popper Stuffed Mushrooms
Mushroom Poppers are a jalapeno popper stuffed mushrooms recipe, with mushrooms filled with cream cheese, bacon, Parmesan, and jalapenos.
I’ve been wanting to share another great Cheesy Jalapeño Poppers recipe with you here on the blog, and something that rivaled the amazing flavor of these Bacon-Wrapped Air Fryer Cheesy Jalapeño Poppers! So we came up with mushroom poppers, a Jalapeño Popper Stuffed Mushrooms recipe.
Why we love this recipe
- Crowd-pleaser appetizer at every party.
- They have a “kick” with the jalapeno flavor.
- They are crunchy and good with the bacon and crispy topping.
Jalapeno Popper Stuffed Mushrooms
This is a great appetizer for any party, or any occasion like holidays or game day. You can even serve it on The Big Board. If you’re not a mushroom fan, then try these Cheesy Baked Jalapeño Poppers.
You can make this tasty appetizer in advance and prep the day before if needed! I love a simple appetizer that is ready to pop in the oven before company arrives!
Ingredients for Stuffed Mushroom poppers
- Crimini mushrooms
- Olive oil
- Jalapeños
- Cream cheese
- Bacon
- Crumbled Parmesan cheese
- Kosher salt
- Fresh cracked black pepper
How to prepare the mushrooms
- Once they are cleaned (wiped, not rinsed), remove the stems from the caps.
- Place the caps on the baking sheet and lightly brush with olive oil.
- Don’t waste the stems! Finely chop the stems and set aside.
Do you need to wear gloves when cutting jalapenos?
The oils can burn your skin, and you want to avoid getting any in your eyes!
Here is how to avoid this: Wearing Kitchen Gloves While Chopping Jalapeño Peppers.
OUCH! if you’ve had this happen (hand raised!)
For a milder flavor, remove the seeds and ribs from each half.
Of course, if you want a spicier dish, leave the seeds and membranes intact. If you like spicy, try these Spicy Ground Turkey Stuffed Jalapenos.
How to prepare the jalepeno peppers
- Saute the jalapeño, chopped mushroom stems, a pinch of salt, and a few cracks of pepper.
- Add the chopped bacon.
- Fill the mushrooms and bake!
Tips and substitutions:
Jalapeno Popper Stuffed Mushrooms give you all the flavors of a jalapeno popper!
- You can make these in the airfryer.
- Optional to leave out the jalapeno if you don’t like the extra kick.
- Mix up the cheese and use Gruyere or Swiss – it’s delish.
- Optional to use “light” cream cheese.
- If bringing to a party, make ahead, but bake at the final destination, so they are nice and hot.
Enjoy!
Get the Recipe:
Jalapeño Popper Stuffed Mushrooms
Ingredients
- 1 lb crimini mushrooms, wiped clean (not rinsed)
- 2 ½ Tbsp olive oil
- 2-3 jalapeños, seeds and ribs removed if you don’t like spice, finely chopped
- 5 oz cream cheese, softened
- 6-8 sliced bacon, cooked and roughly chopped
- ½ cup crumbled Parmesan cheese
- Kosher salt
- Fresh cracked black pepper
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with foil. Lightly grease and set aside.
- Remove the stems from the caps. Place the caps on the baking sheet and lightly brush with olive oil. Finely chop the stems and set aside.
- In a large skillet, heat the olive oil over medium heat and turn on your vent fan (the next step might cause you to cough). Once the oil is hot, add the jalapeño, chopped mushroom stems, a pinch of salt, and a few cracks of pepper, and stir until softened, about 4 minutes. Add the chopped bacon and stir until fragrant and slightly crisp—an additional 2-3 minutes. Remove from the heat, set aside, and allow to cool for about 5 minutes.
- In a medium mixing bowl, combine the cream cheese with the cooled jalapeño mushroom mixture, tasting for additional salt and pepper if needed. Stir until combined. Reserve 2 tablespoons of Parmesan and stir in the remaining cheese. Spoon about 1 tablespoon of the mixture into the mushroom caps, then sprinkle the tops with the remaining Parmesan.
- Bake for 15-20 minutes, or until the filling is warm and tops are golden. If desired, broil for 1-2 minutes to brown the tops. Serve warm.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
