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    Home » Appetizers

    Jalapeno Popper Stuffed Mushrooms

    Published: Oct 16, 2019 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarian

    Enjoy a spicy appetiser with these jalapeno popper stuffed mushrooms.  A great appetiser for parties, holidays or an everyday snack.

    Mushrooms are filled with cream cheese and jalapeno poppers, baked and devoured! These stuffed mushrooms are easy to make and can be made ahead too. Just pop them in the oven to bake when you are ready to eat.

    stuffed mushrooms with cream cheese & jalapeno

    Can they be re-heated? I have no answer for you and could only guess as a “maybe” as I devoured the whole batch once I tasted one. It’s an appetizer you will go back for. If I was at a party and these tasty morsels came out, I would be guarding the tray like a lioness and her cubs.

    WHAT MUSHROOMS ARE USED FOR STUFFING?

    There are many types of mushrooms but if you want to make stuffed mushrooms, button mushrooms are preferable. Once the stalk has been removed there is a perfect space for any stuffing mixture.

    If you wanted to turn a stuffed mushroom from an appetiser to a main dish, then use a Portabello mushroom. This is a larger mushroom and you need to also remove the stalk before stuffing them.

    stuffed mushrooms with jalapeno and cream cheese

    TIPS FOR MAKING JALAPENO POPPER STUFFED MUSHROOMS

    • Mushrooms will omit water when baked so they will need a dap with kitchen towel once they are baked.
    • These stuffed mushrooms can be made ahead. Just follow the instructions in the recipe card and keep in the fridge to bake later.
    • Make sure the cream cheese is slightly softened as it will be easier to fill the mushrooms
    • Feel free to add chopped cooked bacon to the stuffing mixture.
    • Let the stuffed mushrooms cool down before eating them to prevent you burning the roof of your mouth as you bite into hot cream cheese!

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    mushrooms stuffed with cream cheese & jalapeno

    Jalapeno Popper Stuffed Mushrooms

    Angela Coleby
    Button mushrooms are stuffed with a creamy jalapeno filling and baked for a delicious appetiser.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Cuisine American
    Servings 8 mushrooms
    Calories 91 kcal

    Ingredients
     
     

    • 8 button mushrooms
    • 4 oz cream cheese softened
    • 2 oz Cheddar cheese grated
    • 1 oz Parmesan cheese grated
    • 2 jalapeno peppers de-seeded and chopped
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Gently clean the mushrooms and remove the stems.
    • In a bowl mix the cream cheese, half the Cheddar cheese, Parmesan cheese, jalapenos, garlic powder, salt and pepper. Ensure the mixture is soft enough to fill the mushrooms
    • Using a teaspoon fill the mushrooms with the cream cheese mixture.
    • Sprinkle the remaining grated Cheddar cheese over the top of the mushrooms.
    • Bake for 20 – 25 minutes at 200C/400F degrees.
    • Remove from the oven and set aside for 5 minutes before eating.
    • Garnish with chives or chopped bacon

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1mushroomCalories: 91kcalCarbohydrates: 2.9gProtein: 5gFat: 7gFiber: 0.8g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Recipe Rating




    1. Bailey Deziel

      May 08, 2020 at 10:08 am

      I'm definitely trying this recipe the next time my mother is over!

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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