Keto Jalapeno Cream Cheese Stuffed Mushrooms

This is the fourth stuffed mushroom recipe on my site, and the jalapeno kick genuinely sets this one apart. Keto jalapeno cream cheese stuffed mushrooms are creamy, gooey, and just spicy enough.

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I will admit to making an entire meal out of these more than once. They also work beautifully as part of an appetizer buffet or a tapas-style spread.

Chef Jenn’s Take on Jalapeno Cream Cheese Stuffed Mushrooms

Shred your cheese by hand whenever possible, bagged shredded cheese has anti-caking starch on it that adds a grainy texture to the filling.

De-seed the jalapeno for heat control, the seeds are also tough enough that they may not chop finely in the food processor. A food processor is genuinely the easiest way to make this filling, or finely chop the jalapeno and mix everything by hand if you would rather. Do not overfill the mushrooms, the filling gets oozy once baked, and the more you fill, the more will ooze out. A little pork panko on top adds a bit of golden brown crunch.

No pepperjack on hand? Mozzarella, cheddar, gouda, or your favorite cheese all work well in its place.

Wash the mushrooms under running water, they are grown in biological material, so this is genuinely necessary. Just keep the water out of the underside of the cap, since it absorbs a bit. Skip canned mushrooms entirely, they carry far too much liquid and you will end up with a soggy mess instead of a proper stuffed mushroom.

What You’ll Love About Jalapeno Cream Cheese Stuffed Mushrooms

• Flexible on cheese, so it’s easy to make with what you have.
• Creamy, gooey, and just spicy enough, a real crowd favorite.
• Genuinely simple, just pulse, stuff, and bake.

Ingredients

• Mushrooms – Big white button mushrooms, cremini, or even portobello all work. Washed and stems removed.
• Jalapeno – Fresh, seeds removed to control the heat.
• Cream cheese – Full fat, softened.
• Pepperjack cheese – Shredded. Mozzarella, cheddar, or gouda work as substitutes.
• Garlic powder – Fresh minced garlic works too, in a smaller amount.
• Pork panko – For topping, adds a bit of golden brown crunch.
• Paprika or chipotle powder – Optional, for dusting on top.

How to Make Jalapeno Cream Cheese Stuffed Mushrooms

Scroll down for the full recipe card with exact measurements and printable instructions.

Clean the mushrooms and pop out the stems. 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 to 12 minutes, or until hot but not oozing everywhere.

Finish with a sprinkle of paprika or chipotle powder and serve.

Make It A Meal

For more stuffed mushroom recipes, Green Goddess Stuffed Mushrooms, Philly Cheesesteak Stuffed Mushrooms, and Sausage, Bacon & Cheese Stuffed Mushrooms are all worth adding to your appetizer rotation.

For a bigger spread, Creamy Jalapeno Dip is another good match.

Storage

These are best fresh. Store leftovers in an airtight container in the fridge for a couple of days, and reheat gently in the oven or microwave. This has not been tested for freezing.

Frequently Asked Questions