It’s a very #AmbitiousThanksgiving over here and I hope you’re ready for another recipe that’s perfect for your holiday table. Sure, Thanksgiving is all about the turkey, stuffing and mashed potatoes, but we can’t forget about epic appetizers that really set the tone for the whole evening!
These jalapeño popper stuffed mushrooms are cheesy, flavorful, and oh-so addicting. We ate them with our lunch when we were testing our AK Thanksgiving menu a few weeks ago and found that they had the perfect amount of indulgence without being heavy at all. If you’re in charge of bringing an app to another gathering, these are guaranteed to impress guests (and the host!)
You literally only need mushrooms, jalapeño, some cheese and breadcrumbs to throw these babies together, so what are you waiting for? Bake them up and enjoy!
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What are jalapeño poppers?
If you’ve never had jalapeño poppers (or jalapeño popper-flavored snacks) before, you are in for a real treat. Traditional jalapeño poppers are hollowed out jalapeños that are cut in half and stuffed with a cheese mixture, breaded and then fried. You can also add meat like bacon or ground beef if you’d like.
My healthier jalapeño poppers are rolled in grain free tortilla chips and baked instead of fried, and they’re seriously one of my fav appetizers on the blog. Looking for a dinner option? Try this bacon jalapeño popper stuffed chicken and thank me later. Because creamy cheese + spicy jalapeños is truly a match made in heaven, I had to make a stuffed mushroom version!
Ingredients in jalapeño popper stuffed mushrooms
The best part about these jalapeño popper stuffed mushrooms is how simple the ingredients are and how easy they are to make! You’ll need:
- Mushrooms: I always use baby bella mushrooms, but feel free to use white button mushrooms or any small ones that can be easily stuffed.
- For the mixture: you’ll actually start by cooking down the mushroom stems in a little butter, garlic, breadcrumbs, salt & pepper. We’re using the whole mushroom in this recipe!
- Cheeses: the creamy inside comes from cream cheese and parmesan cheese. YUM.
- Jalapeño: because these are, of course, jalapeño popper mushrooms! You’ll just need to dice one jalapeño — remove the seeds if you’re more sensitive to spice.
- Scallion: I like to add fresh scallions to the cheese mixture and on top as a garnish. It adds the perfect flavor.
Make them your own
Because these cheesy mushroom bites are so simple to make, you can easily customize them!
- To make gluten free: simply use gluten free breadcrumbs in the mixture.
- To make vegan: I haven’t tried these with a vegan cheese, but feel free to do so and let me know how it goes! You’ll need vegan butter, vegan cream cheese and your fav vegan cheese for sprinkling in.
- Reduce the heat: if you’re serving kiddos or are very sensitive to spice, feel free to simply omit the jalapeño or use mild canned green chiles.
- Choose your cheese: I like to mix parmesan into the cream cheese because it adds nice salty flavor, but cheddar or even a spicy shredded pepper jack would also be delicious. You can’t go wrong!
Our fav way to jazz them up
These low carb jalapeño popper stuffed mushrooms make the perfect appetizer for vegetarian friends, but if you don’t need to keep them vegetarian they’re also delicious with cooked, finely diced bacon bits mixed into the cheese mixture. YES, PLEASE.
How to make jalapeño popper stuffed mushrooms
- Prep your mushrooms. Start by removing the stem from each mushroom and chopping it into small pieces. Do not discard! You can then add the mushroom caps to a large, lined baking sheet.
- Cook the stems. Add butter to a skillet over medium high heat and cook the chopped mushroom stems with a little salt and pepper until slightly golden. Add in the garlic and breadcrumbs in the last couple minutes of cooking till nice and toasty.
- Make the filling. Transfer your mushroom stems & breadcrumbs to a bowl and add the cream cheese, jalapeño, scallions, salt & pepper.
- Stuff & bake. Fill each mushroom cap with the cream cheese filling, sprinkle parmesan on top, and bake until the tops are golden.
- Garnish & serve. Add some finely diced scallion on top of each mushroom and serve ’em up!
These stuffed mushrooms will get devoured quickly (trust me) but if you happen to have any left over, simply store them in an airtight container in the refrigerator for up to 3-4 days. Reheat the mushrooms in the microwave or back in the oven for a few minutes.
Make them ahead of time
Looking to save some time before Thanksgiving or your game day tailgate? You can easily stuff and assemble your mushrooms the night before, cover them and store them in the refrigerator. Then when you’re ready to serve them, simply bake as directed until they’re nice and golden.
More delicious appetizers
I hope you love these easy jalapeño popper stuffed mushrooms! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Scallion Jalapeño Popper Stuffed Mushrooms
Delicious jalapeño popper stuffed mushrooms baked to perfection for the best holiday appetizer or game day snack! These easy, cheesy jalapeño mushroom bites come together with just a handful of simple ingredients and are guaranteed crowd-pleasers.
baby bella mushrooms
garlic cloves, minced
- Freshly ground salt and pepper
cream cheese, softened
jalapeno, diced (you can deseed if you are sensitive to spice)
diced green onion (scallion)
- Extra finely diced scallion (green part only), to garnish
Preheat the oven to 400°. Line a baking sheet with parchment paper to prevent sticking, or you can spray with cooking spray.
Remove the stems from your mushrooms and chop stems into small pieces. Place the mushroom caps on the prepared baking sheet lined with parchment paper.
In a medium skillet or pan, add butter and place the pan over medium high heat. Add the mushroom stems, season generously with salt and pepper and cook until slightly golden, about 5-8 minutes. During the last minutes or two of cooking, add in the garlic and breadcrumbs and cook until breadcrumbs are nice and toasted and golden brown, stirring frequently.
Transfer mushroom stem/breadcrumb mixture to a large bowl. Add in cream cheese, jalapeno, scallions and a little more salt and pepper. Fill the mushroom caps with filling and sprinkle with a little parmesan cheese on top.
Bake for 20-25 minutes or until the mushroom tops are nice and golden and the mushrooms are tender. Garnish with finely chopped scallion. Serves 6, about 2 mushrooms each, depending on how large your mushrooms are.
To make gluten free: simply use gluten free breadcrumbs in the mixture.
To make vegan: I haven’t tried these with a vegan cheese, but feel free to do so and let me know how it goes! You’ll need vegan butter, vegan cream cheese and your fav vegan cheese for sprinkling in.
Make them ahead of time: stuff and assemble your mushrooms the night before, cover them and store them in the refrigerator. Then when you’re ready to serve them, simply bake as directed until they’re nice and golden.
Servings: 6 servings
Serving size: 2 mushrooms
Saturated fat: 6.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats