This recipe is a mash-up of two of my absolute favorite appetizers: stuffed mushrooms and jalapeno poppers!
Cream cheese-filled mushrooms spiced up with peppers, bacon, seasonings, and cheese make a fabulous air fryer appetizer or enjoy them as a meal. I love making these for friends and family and watching the plate go empty. They are really that good!
If you love making air fryer appetizers like I do, Try Air Fryer Chicken Wings, or Air Fryer Potato Skins.
What You’ll Need
- Large Portobello Mushrooms – You can use the larger cremini mushrooms, or it’s enough to fill 8 jumbo portobello caps.
- Cream Cheese – One block is perfect for this recipe.
- Sharp Cheddar Cheese – I use pre-grated cheese to make things easier.
- Chili Lime Seasoning – This is such a fun flavor to add to stuffed mushrooms. If you don’t have this blend, just a bit of chili powder will work.
- Minced Garlic – Garlic goes so well with mushrooms and adds tons of savory flavor.
- Salt – Just a pinch!
- Red and Yellow Bell Pepper – Finely chopped peppers add bulk and flavor to the filling.
- Jalapenos – Remove the seeds and ribs from your peppers and chop them up finely.
- Bacon – Cook your bacon crispy and crumble it up.
- Onion – Finely chopped onion adds a depth of flavor and a nice bite.
- Crackers – the outside breading is a mixture of crushed crackers and seasonings.
- Garlic Powder – Mixed in with the crackers for extra flavor.
- Eggs – Eggs help the breadcrumbs stick to the mushrooms.
- Milk – thins out the eggs.
How To Make Them
- Wash mushrooms, pat them dry, and remove stems. Set aside.
- In a large mixing bowl, combine cream and cheddar cheeses, chili lime seasoning, garlic, and salt until well mixed. Stir bell and jalapeño peppers, bacon, and onions into the mixture.
- Generously stuff the inside of the mushroom caps with the cheese mixture.
- In a small bowl, mix together eggs and milk. In another bowl, mix together cracker crumbs, and the breading seasonings. Gently coat each stuffed mushroom in the egg mixture.
- Dredge mushrooms through the cracker mixture, making sure the entire mushroom and filling is covered.
- Cook in the air fryer as directed in the recipe.
Serving Tips
These air fryer stuffed mushrooms are great on their own as a pre-dinner finger food if you use smaller mushrooms. Turn them into a meal by adding a salad or a veggie side like air fryer zucchini.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. They should last about 4 days. Reheat in the air fryer at 350F for 5-7 minutes.
How to Switch it Up
- Use smaller mushrooms to make this recipe into an appetizer.
- Skip the breading. It simplifies the recipe quite a bit, saves some carbs, and is still completely delicious.
- Add more or less jalapenos to adjust the spiciness. You can also leave in some of the seeds and ribs to add extra heat.
- Garnish the tops of the mushrooms with chopped fresh cilantro or parsley before serving.
- Omit the bacon to make this dish vegetarian.
🍄 More Mushroom Recipes 🍄
I just love mushrooms, and they are so simple to cook in the air fryer! Try another Air Fryer Stuffed Mushrooms recipe, this one has an Italian twist.
Mushrooms with Balsamic and Garlic in the Air Fryer are literally the perfect side dish for any meaty main.
For a decadent treat, Air Fryer Morel Mushrooms are amazingly simple to make.
You can even fancy up Canned Mushrooms in the Air Fryer!
Air Fryer Jalapeño Popper Stuffed Mushrooms
Ingredients
For Mushrooms
- 8 Portobello Mushrooms large
- 12 ounces Cream Cheese softened
- 1 cup Sharp Cheddar Cheese grated
- 2 teaspoons Chili Lime Seasoning
- 1 1/2 teaspoons Minced Garlic
- Pinch Salt
- 1/2 cup Red Bell Pepper chopped
- 1/2 cup Yellow Bell Pepper chopped
- 3 Medium Jalapenos chopped and deveined
- 1/3 cup Bacon cooked and crumbled
- 1 Tablespoon Onion finely chopped
For Breading
- 1 1/2 cups Crackers crushed
- 2 teaspoons Chili Lime Seasoning
- 1 teaspoon Garlic Powder
- Pinch Salt
- 2 Eggs
- 1/3 cup Milk
Instructions
- Wash mushrooms, pat dry and remove stems. Set aside.
- In large mixing bowl, combine cream and cheddar cheeses, chili lime seasoning, garlic and salt until well mixed.
- Stir bell and jalapeño peppers, bacon and onions into the mixture. Generously stuff the inside of the mushroom caps with the cheese mixture.
- In a small to medium sized bowl, combine crushed crackers with the breading seasonings (chili lime seasoning, garlic powder and salt).
- Beat eggs and milk in another small to medium sized mixing bowl.
- Dunk mushrooms into egg mixture; then dredge in cracker mixture (make sure the mushroom is covered with the breading).
- Cook breaded mushrooms in air fryer at 370/187C for 15 minutes.
- Garnish with chopped parsley, if desired.
Notes
- For a crispier finish, lightly spray tops and sides of mushrooms with butter flavored cooking spray.
- Soften cream cheese to room temperature for easier mixing.
- Chopped cilantro can be substituted as garnish if desired.
- Pro Tip: This recipe can be made in the air fryer unit with a basket or the air fryer oven. If you are using the air fryer oven, use the middle rack and select the “Air Fry” function.
Nutrition Information
