Jalapeño Popper Stuffed Mushrooms are filled with cream cheese, bacon, Parmesan, and jalapeños- topped with crunchy, toasted cheese.

taking a bite of Jalapeño Popper Stuffed Mushrooms

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 Jalapeño Popper Stuffed Mushrooms!

plate of Jalapeño Popper Stuffed Mushrooms

Jalapeño Popper Stuffed Mushrooms

This is a great appetizer to serve for Easter, and you can even serve it on The Big Board. If you’re not a mushroom fan, then try these Cheesy Baked Jalapeño Poppers.

Jalapeño Popper Stuffed Mushrooms on a plate

Ingredients for Jalapeño Popper Stuffed Mushrooms

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!

  • Crimini mushrooms
  • Olive oil
  • Jalapeños
  • Cream cheese
  • Bacon
  • Crumbled Parmesan cheese
  • Kosher salt
  • Fresh cracked black pepper

Jalapeño Popper Stuffed Mushrooms

Jalapeno Popper Stuffed Mushrooms give you all the flavors of a jalapeno popper (you’ve got to try this air fryer recipe), but stuffed into a cremini mushroom.

crunchy Jalapeño Popper Stuffed Mushrooms

How to prepare the mushrooms

  1. Once they are cleaned (wiped, not rinsed), remove the stems from the caps.
  2. Place the caps on the baking sheet and lightly brush with olive oil.
  3. Don’t waste the stems! Finely chop the stems and set aside.

cheesy Jalapeño Popper Stuffed Mushrooms

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.

round plate of Jalapeño Popper Stuffed Mushrooms

How to prepare the jalepeno peppers

  1. Saute the jalapeño, chopped mushroom stems, a pinch of salt, and a few cracks of pepper.
  2. Add the chopped bacon.
  3. Fill the mushrooms and bake!

alder the whoodle

We’re home!

We’re back in Oregon, friends! After weeks in the Palm Springs sunshine, which we are so thankful for, we are happy to be home.

Home sweet home. What does that mean to you? To me it’s a place of comfort, love, and quietness. As soon as Paul and I walked through the front door, we set down our stuff, opened the windows, and got the lounge chairs out of storage. We didn’t realize how much we missed the smell of the pine trees, the aroma of the warm, clean soil on the forest floor, and the sounds of nature, as we sat outside for a good hour on our back deck.

The main pleasure that we noticed is how much solitude is here where we live, a deep rest that permeates your senses.

Funny, Alder still smells like sunscreen. That’s how many kisses he gets a day.

Now, on to getting ready for Easter Sunday.

Do you have your menu planned yet?

cheesy Jalapeño Popper Stuffed Mushrooms
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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.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

delicious Jalapeño Popper Stuffed Mushroom

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