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
Cuisine American
Keyword buffalo mushroom, buffalo mushroom bites, buffalo mushroom poppers
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 432kcal
Author Sarah Bond


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.


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!


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