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!
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Servings: 12
Calories: 64kcal
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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