Jalapeño Cream Cheese Stuffed Mushrooms are the ultimate party appetizer! These tender stuffed mushroom caps are filled to the brim with cream cheese, garlic, white cheddar, and jalapeño goodness and topped with an optional sprinkle of crispy panko breadcrumbs. This tasty appetizer can be made in advance so prep the day before if needed!
I almost did that thing again where I get really OCD about my photos and just straight up don’t post a recipe because they don’t match the crazy high standard I for some reason set for myself.
Jennnnn why you so lame?!
Luckily my friends have been straight up harassing me for me to get the recipe up on the site ever since I let them taste test this recipe for me. I’m pretty sure my neighbor Kristin has harassed me daily for it (love you boo!) and I just couldn’t wait any longer to introduce this deliciousness to your faces too!
A crazy delicious spin on the classic, these Jalapeño Cream Cheese Stuffed Mushrooms are INSANE. Tender baked baby Portobello mushroom caps are stuffed to the brim with a piping hot blend of cream cheese, white cheddar, jalapeños, and garlic then topped with an (optional) sprinkling of toasted panko breadcrumbs for texture and crunch.
I just know they’re going to be my go-to appetizer this year for parties and potlucks based on the reactions from my 5 trusty taste testers. They went BONKERS over them and I can’t wait for you to try them too!
Ready for the recipe? Let’s cut the chit-chat and get to it!
Jalapeño Cream Cheese Stuffed Mushrooms
Serving a crowd? This recipe is easily doubled, tripled, or quadrupled as needed. See recipe card for make-ahead instructions and feel free to make these marvelous mushrooms as spicy or as mild as you’d like!
Keto and/or Gluten-Free friends, simply skip the panko topping and you’re good to go!
Jalapeño Cream Cheese Stuffed Mushrooms
Jalapeño Cream Cheese Stuffed Mushrooms are the ultimate party appetizer! These tender stuffed mushroom caps are filled to the brim with cream cheese, garlic, white cheddar, and jalapeño goodness and topped with an optional sprinkle of crispy panko breadcrumbs.
- 16 oz crimini or button mushrooms with stems (see notes)
- 1 medium-large jalapeño (1/4 cup minced)
- 1 clove garlic
- 1 TBSP unsalted butter (oil works too if needed)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste (I added 1/8 tsp each)
- 2 oz sharp white cheddar cheese, grated (approx. 1/2 cup plus extra for topping)
- 4 oz cream cheese
- 3-4 TBSP panko breadcrumbs (skip for GF + keto)
Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, or spritz with olive oil spray if preferred.
Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.
Finely mince the stems and measure out 1 cup of mushroom stems for your filling.
Mince your jalapeño and garlic clove. The seeds help control the heat, so for less spicy mushrooms take out all the seeds. For a little kick add a few into the filling and for spicy mushrooms, include all the seeds!
Melt butter in a pan or skillet over medium-high heat and add your minced mushroom stems, jalapeño, and garlic. Sauté for 3-4 minutes until tender then season with garlic powder, onion powder, salt, and pepper.
Dice your cream cheese into small cubes (to help it melt faster) and add it to the pan, stirring until melted. Mix in grated white cheddar cheese and remove from heat.
Spoon cream cheese mixture into each mushroom cap then sprinkle with a little extra white cheddar. If desired, top with panko breadcrumbs as well.
Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and the mushrooms are deliciously tender. Dive in while they’re hot!
If you find good medium-sized mushrooms caps you’ll have about 16 stuffed mushrooms. Smaller mushrooms will hold less filling so I usually grab the package with the biggest baby portobello (crimini) or button mushrooms I can find. If they’re even bigger than the ones I used you may end up with 12-14 stuffed shrooms.
Nutrition Facts below are an estimated using an online recipe nutrition calculator. Adjust as needed.
If you get a chance to try these tasty Jalapeño Cream Cheese Stuffed Mushrooms, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
CAN I MAKE THESE IN ADVANCE FOR A PARTY?
YES! See the recipe card above for make-ahead instructions. These easy cheesy stuffed mushrooms can be prepped in advance so you don’t have to fret. You can make them a few hours before or even the night before.
I prefer to keep them stuffed and unbaked in the fridge (sans crispy topping – save that for just before baking) and to bake them just before serving. I’ve also had success under-baking them and then baking them again just before serving to warm them up.