Jalapeno Popper Grilled Stuffed Mushrooms
On December 08, 2021 (Updated May 07, 2024)
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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
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 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!”
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.
- 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.
- 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).
- Stuff. Spoon a scoop of the filling into each mushroom cap until each one is evenly filled.
- 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.
- 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.
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.
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.
- Balsamic Marinated Grilled Mushrooms
- Grilled Portobello Mushrooms
- Guinness ad Mushroom Braised Smoked Shredded Brisket
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!
Jalapeno Popper Grilled Stuffed Mushrooms
Video
Ingredients
- 2 pounds portobello mushrooms
- 1 pound pork sausage
- 3 jalapeños 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 & Veggie Rub or packaged ranch seasoning, divided use
- 4 Tablespoons olive oil
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! My wife doesn’t like mushrooms and she loved this. Having a family cook-out this weekend and will definitely be fixing up a batch of these.
They were a big hit on Father’s Day. I will make them again, I had stuffing left over I think I needed bigger mushrooms. Easy to make and so good. I make so many of your recipes and they are always a hit.
I made these today and they are AMAZING! I ended up with extra filling. I stuffed some thick cut pork chops and I am throwing them on the smoker tonight. I will let you know how they turn out, but I am pretty sure I know already 🙂