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Jalapeno Popper Stuffed Mushrooms

A delightful appetizer featuring creamy, cheesy stuffed mushrooms with a spicy kick from jalapenos, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushroom Preparation
  • 12 large large mushrooms
Filling
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup jalapenos, diced (fresh or pickled)
  • 1/4 cup breadcrumbs for topping
  • 2 tbsp cooked chicken bits (optional) for a Halal-friendly enhancement
  • 1 tbsp olive oil for drizzling
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems and set them aside.
Making the Filling
  1. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, and seasoning of salt and pepper.
  2. If you’re using chicken bits, fold them into the mixture for added flavor.
Stuffing the Mushrooms
  1. Using a teaspoon or your fingers, generously fill the mushroom caps with the cheesy mixture.
Baking
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  2. Sprinkle breadcrumbs on top of each mushroom for that irresistible crispy texture.
  3. Drizzle the filled mushrooms with olive oil to help with browning.
  4. Bake in the preheated oven for about 20-25 minutes or until golden brown and bubbly.
  5. Allow them to cool slightly before serving.

Notes

Serve immediately for the best taste. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.