These Buffalo Mushroom Poppers are stuffed with creamy jalapeno filling, coated in a quick panko crust, baked to crispy perfection, and topped off with buffalo sauce and bleu cheese dipping sauce.
I get some serious FOMO around this time of year, as I sit over in Europe watching everyone celebrate the 4th of July with BBQing and fireworking and all out America-ing.
So I dug out the bottle of Frank’s Red Hot I’ve been hoarding away and got to work making an appetizer reminiscent of every buffalo wing/mozzarella stick/stuffed jalapeno I’ve ever eaten on the 4th of July. Except…with mushrooms.
Regular champignon mushrooms make up the bulk of this recipe, creating the base for a creamy jalapeno stuffing, crispy panko coating, and mouth-watering buffalo hot sauce finish.
Depending on your tolerance to the buffalo sauce, we’ll also whip up a quick bleu cheese dressing to cool down the fire in your mouth (my best friend eats Frank’s Red Hot with 75% of her meals and I’m convinced she’s burned her taste buds out).
Buffalo Mushroom Poppers
- 2 cups mushrooms 290 g, button, cremini, or champignons
- ¼ cup cream cheese 70 g
- 2 Tbsp shredded cheddar cheese
- 1 Tbsp finely chopped jalapeno
- ½ cup flour 90 g
- 2 large eggs whisked
- 2 cups panko bread crumbs 120 g
- ½ tsp each salt and pepper
- 1 cup buffalo wings hot sauce 240 mL
Bleu Cheese Dressing
- ¼ cup plain Greek yogurt 60 g
- 2 to 4 Tbsp crumbled bleu cheese to taste
- 1 Tbsp mayonnaise 15 g
- Salt and pepper to taste
- Stuff: Clean mushrooms with a damp cloth. Pluck or cut the stems from the mushrooms so that they are fairly hollow. Chop up the stems and mix them with the cream cheese, cheddar, and jalapeno. Stuff the cheese mixture into each mushroom.
- Bread & Bake: Preheat oven to 450 degrees F (232 C). Arrange 3 shallow bowls: 1 with flour, 1 with whisked egg, 1 with panko, salt, and pepper. Working in small batched, coat mushrooms in flour, then egg, then panko, setting finished mushrooms on a parchment paper-lined baking sheet. When all are finished, bake for 10 to 12 minutes, or until browned and crisp.
- Buffalo: Dip each mushroom in buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
- Serve: Combine the dressing ingredients in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.