Grilled Jalapeno Popper Mushrooms

These grilled jalapeno popper mushrooms are so dang good; you might need to make a double batch! I don’t know about you, but we’re huge fans of both jalapeno poppers and stuffed mushrooms. So, we thought it would be a great idea to blend the two to make the perfect appetizer.

We love serving these grilled jalapeno poppers on New Year’s Eve, tailgating events, Super Bowl parties, and cookouts. They are incredibly easy to make, and if you’re already using your grill for cooking your favorite proteins, why not just pop these bacon and jalapeno stuffed mushrooms on there too? It’s fast, convenient, and you’ll have a perfectly cooked appetizer in just 20 minutes. Follow our recipe guide below to help you select the right mushrooms and filling options to make the most out of your grilling experience.

Grilled Jalapeno Popper Mushrooms

Best mushrooms to use for stuffed mushrooms

We recommend using cremini (or baby bella) brown mushrooms for this recipe. Creminis are a slightly more mature version of button mushrooms. White mushrooms are great, but creminis are sturdy and do well when cooked at higher temperatures. Choose large-sized mushrooms for this grilled jalapeno popper mushroom recipe. The more uniform the mushroom size, the more evenly they will cook.

Fresh raw cremini mushrooms
Raw cremini mushrooms

How to clean mushrooms

There are two ways to clean mushrooms. The first option is to clean them off with a damp paper towel. Doing this will help you remove the dirt without adding extra moisture. Keep in mind that you will need to remove the stems first before cleaning the mushrooms. The second option is to place them into a large colander and briefly run cold water over them. Promptly dry the mushrooms with paper towels to remove as much moisture as possible. Do not soak the mushrooms in water. They will absorb too much moisture, leading to mushy, watery stuffed mushrooms. Yuck!

Ingredients for grilled jalapeno popper mushrooms:

  • 2 dozen large cremini or white mushrooms
  • Cream cheese
  • Bacon
  • Jalapeno peppers
  • Shredded cheddar
  • Garlic
  • Ranch seasoning mix
  • Italian parsley
  • Ancho chili powder (optional)
  • Panko crumbs

Best Types of Cheese to Use

There are so many great 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’d like a tangier cheese flavor in your jalapeno popper mushrooms, use 1/2 cup of crumbled blue cheese or feta. We recommend shredded mozzarella or colby jack cheese for a milder flavor profile.

Making Grilled Jalapeno Popper Mushrooms:

  • 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.
  • In a medium-sized bowl, combine softened cream cheese, crumbled bacon, jalapenos, cheese, minced garlic, ranch dressing mix, parsley, and ancho powder.
  • Place 1-1 1/2 tablespoons of mixture into each of the mushroom caps. 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.
  • Oven method: Follow assembly instructions above and bake your stuffed mushrooms at 375 degrees for 20 minutes.
Grilled Jalapeno Popper Mushrooms

Tips and Substitutions: 

  • Reheating jalapeno popper mushrooms: Reheating stuffed mushrooms can be challenging, particularly if using a microwave. You might find yourself with a soggy, overcooked mushroom with hot and cold spots in the filling. We recommend reheating them in a 325 degrees oven until they are warmed through the center. 
  • Substitutions
  • Use sausage: Replace the bacon with 1 cup of cooked, crumbled sausage. We recommend sweet Italian sausage. You can also use mild chorizo, or bratwursts. Remove the casings on link sausages before sauteeing them in a pan. 
  • Ham and flavored bacon: You can also use finely diced ham, or different types of bacon such as hatch chili bacon or jalapeno bacon. 
  • Panko substitute: Don’t have panko crumbs on hand? Top your grilled jalapeno popper mushrooms with ground up crackers, plain tortilla chips, toasted bread crumbs, or crushed corn flakes. For keto option, use ground pork rinds, or pork panko.
Grilled Jalapeno Popper Mushrooms

Grilled Jalapeno Popper Mushrooms

These grilled jalapeno stuffed mushrooms are so dang good; you might need to make a double batch!
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American BBQ, American Food
Keyword: grilled jalapeno popper mushrooms, grilled stuffed mushrooms, jalapeno popper mushrooms, stuffed mushrooms
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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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