vegetarian

Buffalo Mushroom Poppers

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.

Buffalo mushroom poppers on a white plate with a blue background - 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 on a white plate with a blue background - 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. Panko coated mushrooms on a baking sheet - 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. Buffalo mushroom poppers on a white plate with a blue background - 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. 

Buffalo Mushroom Poppers

These Buffalo Mushroom Poppers are stuffed with jalapeno, baked to crispy perfection, and served with buffalo sauce and bleu cheese dipping sauce.
Course Appetizers, Snacks
Keyword buffalo mushroom
Diet Vegetarian
Occasion 4th of July, Birthdays, Game Day
Time 30 minutes or less, 45 minutes or less
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 432 kcal
Author Live Eat Learn

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Buffalo: Dip each mushroom in buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
  4. Serve: Combine the dressing ingredients in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.

Notes

To keep your fingers from getting all gunky while breading, make 1 hand your “wet ingredients” hand and the other your “dry ingredients” hand. This will keep the breading from building up on your fingers as you work!

Nutrition Facts
Buffalo Mushroom Poppers
Amount Per Serving
Calories 432 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7.4g 37%
Cholesterol 122mg 41%
Sodium 1019mg 42%
Potassium 326mg 9%
Total Carbohydrates 54.5g 18%
Dietary Fiber 3.2g 13%
Sugars 5.5g
Protein 17.2g 34%
Calcium 13%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks so much for dropping by and for making easy vegetarian recipes like these Buffalo Mushroom Poppers possible! Be sure to snap a photo and tag #liveeatlearn if you try them out.

Comments (2)

  1. Dave S says:

    Can’t wait to try this.

    I’m reading your post on a phone so not sure if I missed this…how many mushrooms is considered a serving?

    1. Sarah says:

      Hi Dave! It’ll end up being a heaping 1/2 cup (about 5 mushrooms, depending on the size). The nutrition info may be a little overstated because you don’t actually end up using all of the flour and egg (but do need it to help evenly coat them, if that makes sense!)

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