Cheesy Mushroom and Jalapeno Poppers

Cheesy Mushroom and Jalapeno Poppers

Filled with gooey cheese, mushroom and jalapenos, these mouthwatering treats are quick and easy to make. Plus you can use this recipe as a base to substitute in different ingredients or adjust according to your dietary requirements – genius!


  • 400g button or portobello (or your favourite) mushrooms
  • 3 tablespoons cream cheese, room temperature
  • 2 tablespoons cheese, grated
  • 1 tablespoon jalapeno, finely diced
  • 2 cups panko breadcrumbs (you can substitute with a course breadcrumb if you don’t have panko)
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • Ranch or hot sauce to taste is preferable


  1. Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
  2. Dip the mushrooms in flour, coat in egg, followed by the breadcrumbs.
  3. Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
  4. Enjoy with your favourite dipping sauce