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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.

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. 

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).

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 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.
Print Pin Rate
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: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Calories: 432kcal
Author: Sarah Bond
5 from 1 vote

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

  • 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.

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

Calories: 432kcal | Carbohydrates: 54.5g | Protein: 17.2g | Fat: 16g | Saturated Fat: 7.4g | Cholesterol: 122mg | Sodium: 1019mg | Potassium: 326mg | Fiber: 3.2g | Sugar: 5.5g | Calcium: 130mg | Iron: 5mg
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Hi, I’m Sarah!

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Comments (4)

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  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!)

  2. Minnie says:

    Hi I would like to try this but fried not baked. Is it possible?

    1. Sarah says:

      That should be possible! I haven’t personally tried it but don’t see why it wouldn’t work. Would love to hear how it goes! 😀

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