Scallion Jalapeño Popper Stuffed Mushrooms

I first tested this recipe as an appetizer for Thanksgiving, and they quickly became one of my go-tos for all types of entertaining. Game day? Yes. Fall dinner party? Well, of course!

These jalapeño popper stuffed mushrooms are cheesy, flavorful, and oh-so addicting. They have the perfect amount of indulgence without being heavy at all. If you’re in charge of bringing an app, 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?

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

1. 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.
2. Cook the stems. Add butter to a skillet, 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 of minutes of cooking till nice and toasty.
3. Make the filling. Transfer your mushroom stems & breadcrumbs to a bowl and add the cream cheese, jalapeño, scallions, salt & pepper.
4. Stuff & bake. Fill each mushroom cap with the cream cheese filling, sprinkle parmesan on top, and bake until the tops are golden.
5. Garnish & serve. Add some finely diced scallion on top of each mushroom and serve ’em up!

Storing tips

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 sharing with loved ones? It’s Easy! Here’s how to make them the night before:

1. Follow steps 2 & 3 by cooking the filling and mixing it with the cream cheese.
2. Stuff the mushrooms, cover them, and store them in the refrigerator.
3. The next day, when you’re ready to serve them, simply bake as directed until they’re nice and golden!

Tools you’ll need

• Baking sheet
• Parchment paper
• Skillet
• Mixing bowls

Check out my fav kitchen tools here!

More delicious appetizers

• Apple & Brie Crostini with Hot Honey
• Creamy Jalapeño Spinach Artichoke Dip
• Fig & Goat Cheese Puff Pastry Bites
• Hot Honey & Basil Pepperoni Pizza Dip
• Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip

Get all of our best appetizer ideas here!

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

5 from 17 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

ServesServes 6 servings

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.

Ingredients

• 1 pound baby bella mushrooms
• 2 tablespoons butter
• 3 garlic cloves, minced
• ¼ cup panko breadcrumbs
• Freshly ground salt and pepper
• 4 ounces cream cheese, softened
• 1 jalapeno, diced (you can deseed if you are sensitive to spice)
• ¼ cup diced green onion (scallion)
• 2 tablespoons parmesan cheese
• Extra finely diced scallion (green part only), to garnish

Instructions

• 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.

Recipe Notes

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.

Nutrition

Serving: 2mushroomsCalories: 134calCarbohydrates: 6gProtein: 5gFat: 11gSaturated Fat: 6gFiber: 1gSugar: 3g