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posted December 08, 2021

Jalapeno Popper Grilled Stuffed Mushrooms

Cooking stuffed mushrooms on the grill is dandy and all, but stuffing them full of jalapenos and cream cheese and then grilling them makes for an appetizer or side ready to please all your guests.

Grilled stuffed mushrooms on a wooden serving board with text overlay: "Stuffed Mushrooms."

Grilled Stuffed Mushrooms

Stuffed mushrooms are a classic party appetizer that gets a fresh flavor update with a jalapeno popper-inspired filling. Rich and earthy mushrooms come off the grill with perfect caramelized edges, while the creamy, cheesy filling brings in just the right amount of tanginess and heat.

Jalapeno popper mixture being stirred in a medium glass bowl.

Jalapeno Popper Stuffed Mushrooms

While you can easily toss some mushrooms on the grill and call it good, I say go big and stuff them full of jalapeno popper goodness and turn them into an incredible appetizer!

Think of these as the perfect little party appetizer. They’re small and just the right size for finger to grab and snack while working a room. And while there’s nothing wrong with going super fancy for a party, having a jalapeno popper-filled mushroom combines just the right amount of “fancy” with “darn that tastes incredible!”

Jalapeno popper filling being stuffed into mushroom caps.

How to Grill Stuffed Mushrooms

The biggest commitment with these mushrooms is in the prep work. They don’t take long to cook, but you’ll need to dedicate a bit of time to prepping them and stuffing them.

  1. Make the jalapeno popper stuffing. Cook the sausage in a large skillet until browned. Remove from heat and stir in cream cheese, cheddar cheese, seasoning, and green onion whites. 
  2. Prep. Wash all mushrooms well. Remove the stems from the mushrooms and scrape out the gills. Drizzle the mushrooms with olive oil and season on all sides with Fish and Veggie Rub (or ranch seasoning).
  3. Stuff. Spoon a scoop of the filling into each mushroom cap until each one is evenly filled.
  4. Grill. Place the mushrooms filling side up directly on the grill grates of a grill preheated to 375 degrees F. Close the lid and grill for 5-7 minutes. 
  5. Serve. Remove the mushrooms from the grill to a serving platter. Top with sliced green onions for garnish and serve while still nice and warm.

Stuffed mushrooms on the grill grates of a gas grill.

Tips for Making Jalapeno Popper Stuffed Mushrooms

Here are some tips for making the best grilled stuffed mushrooms ever.

  • Picking the right mushroom matters. I love using the baby portobello mushrooms because they are nice and sturdy, which makes for easier grilling and serving. You can also use white button mushrooms, just try and pick a package that has mushrooms that are close to the same size.
  • Store-bought or homemade. The recipe calls for my Fish and Veggie Rub. I’ve got the bottle available in my store, but you can also make the seasoning blend at home using my recipe for Homemade Vegetable Seasoning (you probably have the ingredients in your pantry). I’ve also included a store-bought swap for prepared ranch seasoning that will give you a similar flavor profile of dill and other herbs. All are tasty!
  • Plan ahead. This recipe does require about 30 minutes of prep time. Most of that is in the scraping and stuffing of each individual mushroom. If you can recruit some help for those steps, it’ll fly by! I don’t recommend making these too far in advance. The salt in the seasoning will turn the mushrooms rubbery if it sits for too long. If you do need to prep a little in advance, scrape the mushrooms, but don’t season or fill them until just before grilling.

Grilled stuffed mushrooms on a wooden serving board.

More Grilled Mushroom Recipes

No need to turn on the oven to make some tasty veggies! Fire up the grill instead, and cook up some mushrooms! They’ll cook in a flash and come off the grill tasting completely amazing. Check out these other great grilled mushroom recipes from Hey Grill Hey.

Grilled Stuffed Mushrooms Recipe

Ready to serve these stuffed mushrooms at your next party? I can guarantee they’ll go fast! In fact, you might want to make a double batch just to be on the safe side!

Let us know what you (and your guests) thought of these mushrooms in the comment section below!

Grilled stuffed mushrooms on a wooden serving board.

Jalapeno Popper Grilled Stuffed Mushrooms

Susie Bulloch
Cooking stuffed mushrooms on the grill is dandy and all, but stuffing them full of jalapenos and cream cheese and then grilling them makes for an appetizer or side ready to please all your guests.
5 from 3 votes
Prep Time : 30 mins
Cook Time : 10 mins
Total Time : 40 mins
Servings : 12 people
Calories : 297kcal



  • 2 pounds mushrooms
  • 1 pound pork sausage
  • 3 jalapenos (seeds removed and finely diced)
  • 8 ounces cream cheese
  • 6 ounces sharp cheddar cheese (shredded)
  • 4 green onions (sliced and divided into whites and greens)
  • 2 Tablespoons Hey Grill Hey Fish and Veggie Rub (or packaged ranch seasoning, divided use)
  • 4 Tablespoons olive oil


  • Preheat. Preheat grill to 375 degrees F for direct heat grilling.
  • Brown the sausage. Cook sausage in a large skillet, breaking the sausage up into small pieces. Once the sausage has started to brown, add in the diced jalapenos. Cook for 2-3 minutes.
  • Make the jalapeno popper stuffing. Turn off the heat to the pan and add in the cream cheese, cheddar cheese, 1 Tablespoon of the seasoning, and the whites of the sliced green onions. Stir until well combined.
  • Prep the mushrooms. Remove stems from mushrooms and use a small spoon to scrape out the gills. Drizzle mushrooms with olive oil and season on all sides with remaining Fish and Veggie rub or prepared ranch seasoning. Place a spoonful of the sausage filling into each cap. 
  • Grill. Place stuffed mushrooms directly on the grill grates, filling side up, and close the lid. Grill the mushrooms for 5-7 minutes, or until the filling is hot and the mushrooms have started to brown on the edges.
  • Enjoy. Top with sliced green onions and serve.


Calories: 297kcal | Carbohydrates: 4g | Protein: 13g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 394mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 1mg
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