Are you looking for a delicious and easy appetizer for holiday gatherings, summer grilling, and game-day snacking? Then, this grilled jalapeno popper stuffed mushrooms recipe is for you! These tender mushrooms are filled with a creamy and spicy jalapeno popper filling, then grilled to perfection, delivering a smoky, satisfying bite.

We love serving these grilled jalapeno poppers on New Year’s Eve, Super Bowl parties, and cookouts. They are incredibly easy to make, and if you’re already using your grill to prepare your main dish, you can pop jalapeno popper mushrooms on there, too. You’ll have a perfectly cooked appetizer in just 20 minutes. Follow our recipe guide below for mushroom selections and filling options.

Best mushrooms to use for stuffed mushrooms

We recommend cremini or baby bella mushrooms for this recipe. Creminis are a slightly more mature version of button mushrooms. Large white mushrooms are also a great choice for this jalapeno popper mushroom recipe. Remember that the more uniform the mushroom size is, the more evenly they will cook.

How to clean mushrooms

There are two ways to clean mushrooms effectively.

• Option 1: Clean them off with a damp paper towel to remove all the dirt.
• Remove the stems and either discard them or use them in other dishes
• Option 2: Rinse the mushrooms in a colander under cold water. Immediately dry them with paper towels to remove as much moisture as possible.
• Remove stems.
• Do not soak the mushrooms in water, as this will lead to a mushy, watery texture.

Ingredients

• 2 dozen large cremini or white button mushrooms
• Cream cheese (full fat)
• Bacon
• Jalapeno peppers
• Shredded cheddar cheese (sharp cheddar recommended)
• Garlic
• Ranch seasoning mix
• Italian parsley (flat-leaf)
• Ancho chili powder (optional)
• Panko crumbs (sub with bread crumbs)

Best cheeses to use

There are so many delicious cheeses you can use for stuffed mushrooms. Start with a cream cheese base and add shredded cheeses like sharp cheddar, gouda, pepper jack, Monterey jack, or white cheddar. If you want tangy-flavored jalapeno popper mushrooms, use 1/2 cup of crumbled blue cheese or feta. Or, keep it on the milder side with shredded mozzarella or Colby jack cheese.

Making Grilled Jalapeno Popper Mushrooms

• Clean mushrooms: Use damp paper towels to clean mushrooms. Carefully remove stems and discard or use them in other recipes.
• Place the mushroom caps, open side up, onto a large disposable aluminum pan or large cast-iron skillet.
• Make the filling: Combine softened cream cheese, crumbled bacon, jalapenos, cheese, minced garlic, ranch dressing mix, parsley, and ancho powder in a bowl.
• Filling the mushrooms: Spoon 1-1 1/2 tablespoons cream cheese mixture into each of the mushroom caps. Top each stuffed mushroom with a small amount of panko crumbs.

Grilling

• Prepare your grill for 350-degree indirect cooking.
• If you are using a charcoal unit, bank the coals to one side.
• If using a 3-burner gas grill, leave the middle burner off and turn on the burners on either side.
• Place the pan of mushrooms onto the indirect cooking side of the grill. Close the lid and cook for roughly 20 minutes, or until the filling has melted and the mushrooms have cooked through.
• Once cooked through, remove the pan and let stand for 5-7 minutes before serving.
• Oven method: Follow the assembly instructions above and bake your stuffed mushrooms at 375 degrees in a rimmed baking sheet for 20 minutes.

Tips and Substitutions 

• Reheating: Stuffed mushrooms can be challenging to reheat in the microwave. You might find yourself with a soggy, overcooked mushroom with hot and cold spots in the filling. To avoid this, we recommend reheating them in a 325 degrees oven until they are warmed through the center. 
• Use sausage: Replace the bacon with 1 cup of cooked, crumbled sausage. Use sweet Italian sausage, mild chorizo, or bratwurst for best results. Remove the casings on link sausages before cooking them in a pan. 
• Diced ham and flavored bacon: You can also use finely diced ham, or different types of bacon such as hatch chili or jalapeno bacon. 
• Panko substitute: Top your grilled jalapeno popper mushrooms with pulverized crackers, plain tortilla chips, toasted bread crumbs, or crushed corn flakes. For keto option, use ground pork rinds, or pork panko.

More Recipes

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Print

Grilled Jalapeno Popper Mushrooms

These grilled jalapeno stuffed mushrooms are so dang good; you might need to make a double batch!

Course Appetizer

Cuisine American BBQ, American Food

Keyword grilled jalapeno popper mushrooms, grilled stuffed mushrooms, jalapeno popper mushrooms, stuffed mushrooms

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 167kcal

Author Sabrina Baksh

Ingredients

• 2 dozen large cremini or white mushrooms
• 1 8- ounce block of cream cheese softened
• 10 slices of bacon cooked and crumbled
• 3 jalapeno peppers seeded and minced
• 1/2 cup shredded cheddar
• 1-2 cloves garlic minced
• 1 tablespoon ranch seasoning mix
• 1/4 cup minced Italian parsley
• 1/2 teaspoon ancho chili powder optional
• 1/3 cup panko crumbs

Instructions

• Remove stems from each mushroom, and clear off excess dirt with damp paper towels.
• Place the mushroom, open side up, onto a large disposable aluminum pan or baking sheet.
• Combine cream cheese, crumbled bacon, jalapeños, cheese, minced garlic, ranch dressing mix, parsley, and ancho powder in a medium-sized bowl.
• Place 1-1 1/2 tablespoons of mixture into each mushroom. Keep in mind that they will vary in size, and some mushrooms will require less filling than others.
• Prepare your grill for 350-degree indirect cooking. If you are using a charcoal unit, bank the coals to one side. If using a 3-burner gas grill, leave the middle burner off, and turn on the burners on either side.
• Once your grill is up to temperature, top each stuffed mushroom with a small amount of panko crumbs.
• Place the pan of mushrooms onto the indirect cooking side of the grill. Close the lid and cook for roughly 20 minutes, or until the filling has melted, the mushrooms have cooked through, and the panko topping is golden brown.
• Once cooked through, remove the pan from your grill, and place it onto a heat-resistant surface. Let the jalapeno-stuffed mushroom stand for 5-7 minutes before serving.
• Store leftovers mushrooms in an airtight container in the refrigerator for 4 days. Reheat in a 300 degrees oven until they are warmed through the center.
• Oven method: Follow assembly instructions above and bake your stuffed mushrooms at 375 degrees for 20 minutes.

Nutrition

Calories: 167kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 310mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg

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