Jalapeno Popper Mushrooms (Vegan)

Here’s a delicious and spicy recipe for Jalapeño Popper Mushrooms—a perfect combination of creamy filling, savory mushrooms, and a bit of heat!

Jalapeño Popper Mushrooms (Vegan)

Yield: 12 Mushrooms

Ingredients:

For the Filling:

  • 4 oz vegan cream cheese (store bought or homemade)
  • 1/2 cup shredded vegan cheddar cheese
  • 1 fresh jalapeño, diced (seeds removed for less heat)
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika (optional, for extra flavor)
  • Salt and pepper to taste

For the Mushrooms:

  • 12 large mushroom caps (baby bella or white mushrooms work well)
  • 1 tbsp olive oil
  • Fresh cilantro or parsley (for garnish)

Instructions:

Prepare the Mushrooms:

  1. Preheat the oven: Preheat your oven to 350°F (190°C) and line a baking sheet with a silicone mat or parchment paper.
  2. Prepare the mushrooms: Gently remove the stems from the mushroom caps and set them aside. Use a spoon to scrape out a little of the gills to create more space for the filling. Place the mushroom caps on the prepared baking sheet.

Make the Filling:

  1. Make the filling: In a small bowl, mix the vegan cream cheese, shredded vegan cheddar cheese, diced jalapeño, garlic powder, smoked paprika, salt and pepper to taste. Stir until smooth and well-combined.

Stuff the Mushrooms:

  1. Stuff the mushrooms: Spoon the jalapeño popper filling into each mushroom cap, pressing it down gently to pack it in. Fill each mushroom cap generously.
  2. Optional—top with extra cheese: If desired, sprinkle a little extra shredded vegan cheese on top of each stuffed mushroom cap for added melty goodness.

Bake:

  1. Bake the mushrooms: Drizzle the mushroom caps with a little olive oil, and bake for 20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

Serve:

  1. Garnish and serve: Once baked, remove the mushrooms from the oven and sprinkle with fresh cilantro or parsley. Serve warm and enjoy!

Tips:

  • For added crunch: You can top the stuffed mushrooms with crushed gluten-free breadcrumbs or panko before baking for a crispy topping.
  • For more heat: Add some chopped pickled jalapeños or a few dashes of hot sauce to the filling.
  • Make-ahead: You can prepare the stuffed mushrooms ahead of time, cover them, and refrigerate them. Just bake them right before serving.

Enjoy your spicy and creamy jalapeño popper mushrooms!