Jalapeno Popper Stuffed Mushrooms

Jalapeno Popper Stuffed Mushrooms ~

Baked mushrooms stuffed with creamy dairy-free cheeses, jalapeno pepper, and a buttery breadcrumb topping.

Serve as an easy holiday appetizer or game day snack!

Vegan Stuffed Mushrooms Recipe

I like this recipe because cream cheese stuffed mushrooms are a party food classic. I especially love them for New Year’s Eve when there is no set dinner meal; just grazing on appetizers all night while we play games and watch the ball drop on TV. These jalapeno-stuffed mushrooms are always popular because they have the unexpected touch of heat from the peppers.

Stuffed mushrooms are also great for entertaining because they can be prepped earlier in the day and then baked as guests arrive. Let’s get to the recipe!

Ingredients for Jalapeno Popper Stuffed Mushrooms

• 12 whole mushrooms, cremini or white
• 4 ounces vegan cream cheese, softened
• 1/2 cup vegan cheddar cheese, shredded
• 1 teaspoon olive oil
• 3 tablespoons jalapeno pepper, finely chopped
• 1 teaspoon garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons Panko breadcrumbs
• 1 tablespoon vegan butter, melted
• 1/4 teaspoon paprika

How to Make Jalapeno Popper Stuffed Mushrooms

STEP ONE: Preheat the oven to 350°F. Remove mushroom stems; finely chop and set aside. Arrange mushroom caps on a rimmed baking sheet.

STEP TWO: In a medium bowl, combine the cream cheese, cheddar cheese, salt, and pepper. Set aside.

STEP THREE: Set a medium skillet over medium-high heat and add the oil. When the oil is hot, add the chopped mushroom stems and jalapeno. Cook for 3 minutes, frequently stirring until mushrooms have released their liquid. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat.

STEP FOUR: Stir the mushroom and cheddar mixture into the cheese mixture. Adjust seasoning to taste. Spoon heaping portions of filling into the mushroom caps.

STEP FIVE: In a small bowl, combine the Panko breadcrumbs, melted, butter, and paprika. Sprinkle over the filled mushrooms.

STEP SIX: Bake for 20 minutes, or until lightly golden. Serve warm or at room temperature.

More Stuffed Mushroom Recipes You’ll Love!

• Mozzarella Stuffed Mushrooms
• Cajun Spiced Stuffed Mushrooms
• Spinach Mashed Potato Stuffed Mushrooms
• Vegan Stuffed Mushroom Dip

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Jalapeno Popper Stuffed Mushrooms

Baked mushrooms stuffed with creamy dairy-free cheeses, jalapeno pepper, and buttery breadcrumb topping. Serve as an easy holiday appetizer or game day snack!

5 from 6 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Christmas, dairy free, Game Day, New Year’s, party food, Thanksgiving, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 64kcal

Author: Holly Gray

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Ingredients

• 12 whole mushrooms
• 4 ounces vegan cream cheese softened
• 1/2 cup vegan cheddar cheese shredded
• 1 teaspoon olive oil
• 2 tablespoons jalapeno pepper finely chopped
• 1 teaspoon garlic minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons Panko breadcrumbs
• 1 tablespoon vegan butter melted
• 1/4 teaspoon paprika

Instructions

• Preheat the oven to 350°F. Remove mushroom stems; finely chop and set aside. Arrange mushroom caps on a rimmed baking sheet.
• In a medium bowl, combine the cream cheese, cheddar cheese, salt, and pepper. Set aside.
• Set a medium skillet over medium high heat and add the oil. When the oiil is hot, add the chopped mushroom stems and jalapeno. Cook for 3 minutes, frequently stirring until mushrooms have released their liquid. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat.
• Stir the mushroom and cheddar mixture into the cheese mixture. Adjust seasoning to taste. Spoon heaping portions of filling into the mushroom caps.
• In a small bowl, combine the Panko breadcrumbs, melted, butter, and paprika. Sprinkle over the filled mushrooms.
• Bake for 20 minutes, or until lightly golden. Serve warm or at room temperature.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 128mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.4mg

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