These Jalapeño Popper Stuffed Mushrooms combine creamy cheese, crispy bacon, and spicy pickled jalapeños inside tender portobello mushrooms for an easy smoked appetizer that is packed with flavor.
These Jalapeño Popper Stuffed Mushrooms are the perfect combination of two backyard favorites: jalapeño poppers and stuffed mushrooms. Each portobello mushroom is filled with a creamy mixture of cream cheese, cheddar cheese, crispy bacon, pickled jalapeños, chives, and seasonings before being cooked low and slow on the smoker.
Feeds 4 people
Prep time 30 minutes
Cook time 15-20 minutes
Why Jalapeño Popper Stuffed Mushrooms Work
Creamy Jalapeño Popper Filling: The combination of room-temperature cream cheese and shredded cheddar creates an incredibly creamy and cheesy filling. The pickled jalapeños then add just the right amount of tangy heat, giving these mushrooms all the flavors you love from a classic jalapeño popper.
Crispy Bacon Adds Incredible Flavor: Crispy diced bacon brings a smoky, salty, and savory element to the filling. Additionally, reserving some bacon for the garnish gives the finished mushrooms an extra layer of texture and flavor.
Smoking Adds Another Layer of Flavor: Cooking the stuffed mushrooms on the smoker at 275–300°F allows the cheese to melt while the mushrooms become tender. Meanwhile, the smoke works its way into the mushrooms and filling, creating a flavor you simply can’t get from a traditional baked version.
Easy to Prepare for a Crowd: Because the mushrooms can be stuffed ahead of time, they’re an excellent appetizer when you’re entertaining. Simply prepare the filling, stuff the mushroom caps, and place them on the smoker when you’re ready to cook.
Ingredients:
- 8 large Portobello mushrooms, stems removed
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese, plus additional for topping
- 1 pound bacon, cooked crispy and diced
- 2 tablespoons pickled jalapeños, finely chopped
- 1 tablespoon all-purpose seasoning
- 1 tablespoon fresh chives, chopped
Optional: You can substitute pickled green chiles for the pickled jalapeños if you prefer a milder flavor.
Prep
Prepare the Mushrooms: Begin by cleaning the Portobello mushrooms and carefully removing the stems. This creates a hollow space inside each mushroom cap for the jalapeño popper filling. If needed, gently scrape out some of the gills to create a little more room for the filling.
Prepare the Bacon: Next, cook the bacon until it is crispy. Once cooked, allow it to cool slightly before dicing it into small pieces. Be sure to reserve some of the crispy bacon for garnishing the mushrooms after they come off the smoker.
Make the Filling: Meanwhile, place the room-temperature cream cheese into a mixing bowl. Add the shredded cheddar cheese, chopped pickled jalapeños, Worcestershire sauce, all-purpose seasoning, and ½ tablespoon of the chopped chives. Then, add most of the diced crispy bacon, reserving some for the final garnish.
Mix Everything Together: Using a spoon or spatula, thoroughly mix the ingredients until the cream cheese is evenly combined with the cheddar, jalapeños, bacon, and seasonings. The finished mixture should be creamy, thick, and packed with bacon and jalapeño throughout.
Stuff the Mushrooms: Once the filling is ready, carefully spoon the jalapeño popper mixture into each Portobello mushroom cap. Divide the filling evenly between the eight mushrooms, making sure each one is generously stuffed.
Top with Cheese: After filling the mushrooms, sprinkle additional shredded cheddar cheese over the top of each mushroom. This creates a delicious melted cheese layer that becomes golden and bubbly as the mushrooms cook.
Cooking Process
Preheat the Smoker or Oven: Next, preheat your smoker or oven to 350°F (177°C). If you’re using a smoker, set it up for indirect cooking. For an extra smoky flavor, use your favorite mild or medium smoking wood.
Smoke the Mushrooms: Once the smoker reaches temperature, place the stuffed mushrooms on the cool side of the smoker for indirect cooking. Cook for approximately 15-20 minutes, or until the mushrooms are tender and the cheese has completely melted.
Check for Doneness: When the cheese is melted and bubbling and the mushrooms have softened, carefully remove them from the smoker. The exact cooking time can vary depending on the size of your mushrooms and the temperature of your smoker.
Rest the Mushrooms: Finally, allow the stuffed mushrooms to cool for 5–10 minutes before serving. This gives the filling a chance to set slightly while making them easier to eat.
Garnish and Serve: Before serving, sprinkle the remaining crispy bacon and freshly chopped chives over the top. Serve these Jalapeño Popper Stuffed Mushrooms while they’re still warm and enjoy!
Final Thoughts On Jalapeño Popper Stuffed Mushrooms
These Jalapeño Popper Stuffed Mushrooms are one of those appetizers that disappear quickly at a BBQ. The combination of tender smoked Portobello mushrooms, creamy cheese, spicy pickled jalapeños, and crispy bacon makes every bite incredibly flavorful. Whether you make them on the smoker for that extra smoky BBQ flavor or bake them in the oven, this recipe is an easy way to turn simple ingredients into a crowd-pleasing appetizer.
If you are looking for another style try my Garlic Parmesan Or Spinach & Artichoke Stuffed Mushrooms
Jalapeño Popper Stuffed Mushrooms
These Jalapeño Popper Stuffed Mushrooms are the perfect combination of two backyard favorites: jalapeño poppers and stuffed mushrooms. Each portobello mushroom is filled with a creamy mixture of cream cheese, cheddar cheese, crispy bacon, pickled jalapeños, chives, and seasonings before being cooked low and slow on the smoker.
Ingredients
- 8 large Portobello mushrooms, stems removed
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese, plus additional for topping
- 1 pound bacon, cooked crispy and diced
- 2 tablespoons pickled jalapeños, finely chopped
- 1 tablespoon all-purpose seasoning
- 1 tablespoon fresh chives, chopped
Instructions
Prepare the Mushrooms: Begin by cleaning the Portobello mushrooms and carefully removing the stems. This creates a hollow space inside each mushroom cap for the jalapeño popper filling. If needed, gently scrape out some of the gills to create a little more room for the filling.
Prepare the Bacon: Next, cook the bacon until it is crispy. Once cooked, allow it to cool slightly before dicing it into small pieces. Be sure to reserve some of the crispy bacon for garnishing the mushrooms after they come off the smoker.
Make the Filling: Meanwhile, place the room-temperature cream cheese into a mixing bowl. Add the shredded cheddar cheese, chopped pickled jalapeños, Worcestershire sauce, all-purpose seasoning, and ½ tablespoon of the chopped chives. Then, add most of the diced crispy bacon, reserving some for the final garnish.
Mix Everything Together: Using a spoon or spatula, thoroughly mix the ingredients until the cream cheese is evenly combined with the cheddar, jalapeños, bacon, and seasonings. The finished mixture should be creamy, thick, and packed with bacon and jalapeño throughout.
Stuff the Mushrooms: Once the filling is ready, carefully spoon the jalapeño popper mixture into each Portobello mushroom cap. Divide the filling evenly between the eight mushrooms, making sure each one is generously stuffed.
Top with Cheese: After filling the mushrooms, sprinkle additional shredded cheddar cheese over the top of each mushroom. This creates a delicious melted cheese layer that becomes golden and bubbly as the mushrooms cook.
Preheat the Smoker or Oven: Next, preheat your smoker or oven to 350°F (177°C). If you're using a smoker, set it up for indirect cooking. For an extra smoky flavor, use your favorite mild or medium smoking wood.
Smoke the Mushrooms: Once the smoker reaches temperature, place the stuffed mushrooms on the cool side of the smoker for indirect cooking. Cook for approximately 30–40 minutes, or until the mushrooms are tender and the cheese has completely melted.
Check for Doneness: When the cheese is melted and bubbling and the mushrooms have softened, carefully remove them from the smoker. The exact cooking time can vary depending on the size of your mushrooms and the temperature of your smoker.
Rest the Mushrooms: Finally, allow the stuffed mushrooms to cool for 5–10 minutes before serving. This gives the filling a chance to set slightly while making them easier to eat.
Garnish and Serve: Before serving, sprinkle the remaining crispy bacon and freshly chopped chives over the top. Serve these Jalapeño Popper Stuffed Mushrooms while they're still warm and enjoy!
Notes
Easy to Prepare for a Crowd: Because the mushrooms can be stuffed ahead of time, they're an excellent appetizer when you're entertaining. Simply prepare the filling, stuff the mushroom caps, and place them on the smoker when you're ready to cook.
Nutrition Information:
Yield: 4 Serving Size: 2 MushroomsAmount Per Serving: Calories: 570Sodium: 880mgSugar: 3gProtein: 22g
