Can you believe that tomorrow is National Mushroom Day??? Neither can I! Boy do I have THE mushroom recipe to share with you, these tasty cheesy buffalo mushroom poppers! Jalapeno poppers, aka crispy fried jalapenos filled with ooey gooey cheese and stuffed mushrooms are two of my favourite foods and the combination of the two is even better! These mouth popping-ly delicious treats are simply mushrooms stuffed with cheese and jalapenos that are coated in breadcrumbs and fried until golden brown, crispy and oh so good! If they weren’t already irresistibly good I took things one step further and doused them in buffalo hot sauce a la buffalo chicken wings! Whether you are celebrating National Mushroom Day, or just looking for a tasty snack for munching on while watching the game or for finger food for a special gathering, these cheesy buffalo mushroom poppers are sure to be a hit!
Cheesy Buffalo Mushroom Poppers
Crispy fried mushrooms stuffed with cheese and jalapenos served smothered in buffalo hot sauce!
- 1 pound button or cremini mushrooms, stems removed and reserved
- 3 tablespoons cream cheese, room temperature
- 2 tablespoons cheddar cheese, shredded
- 1 tablespoon jalapeno, finely diced
- 2 cups panko breadcrumbs or breadcrumbs (gluten-free for gluten-free)
- 1/2 cup flour (rice flour for gluten-free)
- 2 eggs, lightly beaten
- buffalo hot sauce to taste
- ranch or blue cheese dressing to taste
- Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
- Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
- Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
- Enjoy with buffalo hot sauce and ranch dressing!
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