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 last year 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!
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 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
- Apple & Brie Crostini with Hot Honey
- Bacon Wrapped Dark Chocolate & Goat Cheese Stuffed Dates
- Crispy Smashed Potatoes
- Vegetarian Three Cheese White Bean Buffalo Dip
- Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs
- How to Make a Charcuterie Board (Two Different Ways!)
Get all of our best Thanksgiving recipes here, and even more 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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Scallion Jalapeño Popper Stuffed Mushrooms
Ingredients
- 1 pound baby bella mushrooms
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/4 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
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 11th, 2021, and republished on November 16th, 2022.
32 comments
Can I use Almond flour instead of bread crumbs?
Interesting idea! I haven’t tried that but possibly!
So delicious, a great appetizer!
Really tasty lunch, quick to make. I added a few sprigs of sage too!
Ooh sage is a beautiful addition–thanks for sharing! Glad to hear you enjoyed these 🙂
Yummy! I will make these with the addition of bacon. Thanks for the idea. 👍🏼
OMG. This is a MUST make. My family isn’t big on mushrooms but I think making this for thanksgiving will change their minds
Thanks Monique for another crowd pleasing recipe!! This will be a Thanksgiving app for sure!
Yay!! So excited for you to make these for Thanksgiving 🙂 Enjoy!
Just whipped these up for Thanksgiving dinner tomorrow and I’m not sure there will be any left, they are DELICIOUS! The bite from the jalepeno with that scallion finish. So so good! I made the mistake of adding too many bread crumbs so they weren’t as cream cheesy as they should have been, totally my fault and noted for next time.
So so good!
Made these for Thanksgiving and they were gone within minutes! I added bacon and used a mix of cheddar and Parmesan since that is what I had on hand. Will definitely make again!
I’m not a big mushroom girl but when you posted this picture on Instagram I had to try. Made them for thanksgiving and wow – we all ate them so fast and wanted MORE!!! Definitely making again this weekend. I easily made them gluten and dairy free. Thank you!!!
YESSSS, so happy to hear you tried and loved them, Jess! 🙂
OH MY GOSH- SO GOOD! Fantastic! We made a half batch on a Sunday afternoon, and it was so amazing. Perfect amount of spice with seeds of jalapeño in! I can’t wait to make these for an upcoming party!
Woohooo! I’m so glad you guys loved them, Michelle!
Can confirm–this are a hit! Soooooo yummy and so easy too!
This recipe is FIREEEEEEEE!!!!! My family loved them! I followed the recipe to a T & honestly couldn’t think of one thing to “top it off”! I need to go and comment on about 20 recipes that I’ve made and have enjoyed ENDLESS times! Keep ‘em comin’ Monique! ♥️
Yessss I’m so happy you guys loved them!
These were soooooooo delicious! Our friends loved them too and asked for the recipe. I did add in some bacon bits to make them extra special.
Oooh bacon would be SO good in here! Happy you loved them 🙂
I’ve made these a few times now and the have been devoured within minutes each time. I even made them vegan and wheat free- gluten free panko, Kite Hill Vegan Cream Cheese, and vegan parmesean. No one had any idea of the allergen tweaks- they were too busy raving about them. So delicious!
Yaaay I’m so glad you love them!! So glad those subs worked great, too 🙂
This quick and easy recipe yields mushroom caps are tasty and fun as heck to eat. When you bite into them, it’s almost like eating a cream filled donut. The only substitution I made to the recipe was shredded Parmesan/Romano instead of just Parmesan (because that’s a flavor combination I always have on hand). I would recommend that if you are not certain about using jalepenos because of heat, you might try a couple tablespoons of mild canned, diced green chiles. My husband doesn’t like heat as much as I do, but he appreciates the canned chiles. I’m going to do that tonight for dinner! Thank you for another winner Monique!!
Thanks so much for this sweet review, Adrianne! I’m SO glad you loved them 🙂 Love the idea of using canned chiles in here, too!
Chefs kiss! These are insanely good! I added some chopped spinach when I added the breadcrumbs. My oven is broken so I air fried them at 325 for 15 minutes. My husband said they were restaurant quality. I will be making these all summer!
Yay!! I’m so glad the air fryer worked well and that you both loved these ❤️
These are delicious! So so good, a big hit with my guests. I like the sage idea, will try that next time.
The BEST! So glad you are all enjoying this recipe ❤️
This was awesome!! Followed as written
So glad you enjoyed this recipe 🙂
I wait patiently for your wonderful healthy recipies to appear in my emails you have helped me greatly improve my health I can’t thank you enough keep up the good work you are greatly appreciated
So happy to hear that, Yvonne! I hope you keep finding recipes here that you love 🙂