These keto stuffed mushrooms are soooooo good! They’ve got a bit of heat from the jalapeno, but the cream cheese tempers it. And, after a quick bake in the oven, they’re ooey and gooey and perfectly delish! Read on, and I, Chef Jenn, will show you how to make these amazing keto stuffed mushrooms!
A delicious snack with a Texas-flavored kick is just a few minutes away! Fill these tasty mushrooms with this creamy mixture and after a short trip in the oven, you can bite into creamy and delicious keto stuffed mushrooms!
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Are Mushrooms Keto?
You bet they are! Not only can you eat mushrooms on keto, but they’re loaded with nutrition. Mushrooms are low in carbs and high in fiber, which makes them a great vegetable on a keto diet. With about 2 net carbs per 1 cup serving, they’re a tasty choice.
What You Need To Make Jalapeno Cream Cheese Stuffed Mushrooms
- Food processor
- Mushrooms – I used white button mushrooms but cremini will work, too. You can also do a stuffed portobello mushroom.
- Jalapeno – fresh is best!
- PepperJack cheese – shredded
- Cream cheese
- Garlic powder
- Paprika or chipotle powder to dust on top
How To Make This Keto Stuffed Mushrooms Recipe
It’s pretty complicated (just kidding). Are you ready for these low-carb stuffed mushrooms?
- Clean the mushrooms and pop out the stems.
- De-seed the jalapeno and pop it along with the cheeses and garlic powder into a food processor and pulse until smooth.
- Stuff the mushrooms with the filling and bake. Then dig into this tasty appetizer!
Jalapeno Cream Cheese Mushrooms are Perfect For Snacking!
I’ll admit to even making a meal of them! Another fun way to enjoy these stuffed mushroom caps is as a part of an appetizer buffet or tapas meal. Other tasty appetizers include this creamy crab dip, Chuy’s creamy jalapeno dip, double-stuffed pork shots, and these crispy crackers.
Chef Jenn’s Tips to Make The Perfect Jalapeno Stuffed Mushrooms
- A food processor is going to be the easiest way to make this filling. Alternatively, you can very finely chop the jalapeno and mix the ingredients by hand.
- De-seed the jalapeno to keep the heat under control. The seeds are also tough and may not get chopped up finely enough in the processor.
- Shred your cheese by hand whenever possible to avoid the starches they put on the bags of shreds to keep them from clumping. This starch will also add a grainy texture to your recipes.
- No pepperjack? No problem! Try mozzarella, cheddar, gouda, or your favorite cheese.
- Don’t overfill the mushrooms! Because they’re baked, the filling will get oozy. The more you fill, the more will ooze out.
- Top the mushrooms with some pork panko for a bit of golden brown crunch!
Yes! They’re grown in biological material that you don’t want to eat. As a chef, I give you permission to wash your mushrooms under running water. Just try to keep the water out of the underside of the cap as they will absorb a wee bit of the water.
No, I don’t recommend it. Canned mushrooms have far too much liquid in them and you’ll just end up with a soggy mess.
Look for big white button mushrooms, or cremini mushrooms will also work. You can also add this mixture to Portobello mushrooms. Try them all!
More Keto Mushroom Recipes
Step By Step Process
Jalapeno and Cream Cheese Stuffed Mushrooms
- 1 pound mushrooms washed and stems removed
- 1 jalapeno seeds removed
- 4 ounces cream cheese softened
- 1/2 cup pepperjack cheese shredded
- 1/4 tsp garlic powder
- 2 tbsp pork panko
- 1/2 tsp paprika optional
- Pulse the softened cream cheese and de-seeded jalapeno in a food processor until smooth.
- Add the shredded cheese and garlic powder and mix well.
- Fill the mushroom caps with about 1 tbsp of filling. Top with a pinch of pork panko.
- Bake at 350-F for 10-12 minutes or until hot but not oozing all over the place.
- Finish with a sprinkle of paprika or chipotle powder and serve!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
More Keto Deliciousness!
Craving even more delish keto recipes? Here are a few of my chef-approved favorites!
- Crack cauliflower – so good you’ll be back for more!
- Beefy and veggy soup
- Corned beef hash is my favorite keto breakfast
- This amazing parmigiana
- and if you need help counting carbs, this net carb calculator can help!
5 thoughts on “Jalapeno-Cream Cheese Stuffed Mushrooms”
What a fun take on stuffed mushrooms! The spicy flavors here are spot on. YUM!
These are stuffed full of goodness! My favorite way to eat jalapenos!
oh, wow! I can’t wait to make these for my daughter and her boyfriend. They eat keto and I’m always looking for new recipes.
Loved the heat from the jalapeno and pepper jack cheese. Thanks for the recipe!
These sound incredible! I love stuffed mushrooms and I love jalapeno cream cheeses so this is the perfect combination