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Watch these air fryer jalapeño popper stuffed mushrooms disappear when you serve them.
Air Fryer Jalapeño Popper Stuffed Mushrooms–YUM!
Is there anything more yummy than a jalapeño popper? Since they contain some delicious savory ingredients, they are a perennial favorite.
So why not extend that terrific filling to a mushroom? Stuffed mushrooms are experiencing a real surge in popularity lately too. And with air fryers being so popular too, let’s combine these trends to come up with, you guessed it, air fryer jalapeño popper stuffed mushrooms.
If you don’t have an air fryer (why are you waiting???) they can, of course, be made in a conventional oven.
Choosing The Mushrooms
Baby or button mushrooms are definitely out for this recipe. You’ll need ones with larger caps so they will stuff easily. However, try to avoid varieties such as those huge portabella caps. Something so large would amount to overkill and it’s just too much of a good thing. However, if it appeals, then by all means.
Nothing fancy is needed. I used those good old generic white mushrooms that come pre-packaged. If you’re lucky enough to shop where you can pick bulk mushrooms by the pound, you’re golden. Since you get to choose the size you can have a mostly uniform set. They’ll also cook more evenly.
As an aside, these can be made ahead and refrigerated until you’re ready to cook them.
Basket Or Oven-Style Fryer
I have a basket-style air fryer so naturally I based times and temps on the machine I have.
If you have an oven-style machine, I’d recommend cooking on an upper or upper-middle shelf so you get good air circulation.
Whatever machine you use, you don’t have to worry about these mushrooms flying around because of the fan. The filling has enough weight so they remain stable–at least in my basket machine.
Air Fryer Jalapeño Popper Stuffed Mushrooms
- 16 oz white mushrooms
- 8 oz cream cheese softened
- 1/4 cup shredded cheddar cheese
- 2 green onions minced
- 1 clove garlic minced
- 1 tbs mayonnaise
- 3 tbs crisp cooked bacon crumbled
- 1/4 cup jalapeño pepper finely diced
- 1 tsp salt
- 1/4 tsp pepper
- Remove stems from mushrooms--reserve them for future use. Brush off any dirt on the mushrooms.
- Mix all filling ingredients in a small bowl and distribute evenly to all mushroom caps/
- Air fry at 370F/185C for 10 minutes. Check them in 8 minutes as air fryers vary. Mine took 10.
- Conventional oven--bake at 400F/200C for 20 minutes