Jalapeño Popper Stuffed Mushrooms

This recipe came about when my son picked some jalapeños from our garden a few days ago.  I was thinking, what shall I do with my jalapeños aside from salsa?  I looked in the fridge, saw what I had, and decided to put it all together for a great little appetizer or side.  If you like heat like I do, then these are for you.  They are muy caliente!

Jalapeño Popper Stuffed Mushrooms Recipe

Makes 8 stuffed mushrooms


  • 8 cremini mushrooms, washed, stems removed and saved
  • 1 jalapeño, washed, seeds removed, diced
  • 1 clove garlic, minced
  • 1 small sweet orange pepper, washed, seeds removed, diced
  • 2 small sweet yellow tomatoes, finely chopped
  • 1/4 cup freshly grated cheddar cheese
  • 2 tablespoons fresh chives, minced
  • a pinch of sea salt and freshly ground black pepper
  • 1 teaspoon extra virgin olive oil


  • Preheat oven to 350°F.
  • Remove the stems from the mushrooms, and finely chop the stems.
  • Place mushroom caps onto an oiled baking sheet.
  • In a small bowl, combine jalapeño, mushroom stems, garlic, orange pepper, tomato, salt and pepper.
  •  Carefully spoon the mixture into each mushroom cap.  For a vegan version of this recipe, stop here and pop them in the oven for 20 minutes.


  • Top with grated cheese and sprinkle fresh chives over each mushroom.


  • Place in the oven for 20 minutes, or until cheese has melted.  You can put them under the broiler for 2 minutes to get a little bit of a brown top.
  • Enjoy as an appetizer, or with a large green salad!

Jalapeno Popper Stuffed Mushrooms

Jalapeno Popper Stuffed Mushrooms

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