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Jalapeño Cream Cheese Stuffed Mushrooms
5 from 33 votes

Jalapeño Cream Cheese Stuffed Mushrooms

Jalapeño Cream Cheese Stuffed Mushrooms feature tender mushroom caps filled with a creamy, spicy mixture of cream cheese, sharp white cheddar, minced jalapeño, and sautéed mushroom stems. The filling is seasoned with garlic and onion powders and topped with panko crumbs for a pleasant texture contrast, creating a warm, flavorful appetizer or snack with a balance of heat and creaminess.

Prep Time
15 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 16 stuffed mushrooms
Calories: 52 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 16 oz crimini mushroom see notes, or button mushroom, with stems
  • 1 jalapeno pepper 1/4 cup minced, medium-large
  • 1 clove garlic
  • 1 TBSP butter oil works too if needed, unsalted
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • salt I added 1/8 tsp each, to taste
  • black pepper I added 1/8 tsp each, to taste
  • 2 oz cheddar cheese approx. 1/2 cup plus extra for topping, sharp white, grated
  • 4 oz cream cheese
  • 3-4 TBSP panko breadcrumbs (skip for GF + keto)

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, or spritz with olive oil spray if preferred.
  2. 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.
  3. Finely mince the stems and measure out 1 cup of mushroom stems for your filling.
  4. 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!
  5. 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. 
  6. 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. 
  7. Spoon cream cheese mixture into each mushroom cap then sprinkle with a little extra white cheddar. If desired, top with panko breadcrumbs as well. 
  8. 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!

Notes

  • Select medium-sized crimini or button mushroom caps to get about 16 stuffed mushrooms.
  • Adjust spiciness by including more or fewer jalapeño seeds in the filling.
  • The nutrition facts provided are estimates; adjust as necessary based on exact ingredients used.

Nutrition Information

Calories 52kcal (3%) Carbohydrates 2g (1%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 11mg (4%) Sodium 60mg (3%) Potassium 107mg (2%) Vitamin A 140IU (3%) Vitamin C 1.7mg (2%) Calcium 37mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16 stuffed mushrooms

Amount Per Serving

Calories 52

% Daily Value*

Calories 52kcal 3%
Carbohydrates 2g 1%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 60mg 3%
Potassium 107mg 2%
Vitamin A 140IU 3%
Vitamin C 1.7mg 2%
Calcium 37mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.