Cheesy Mushroom Jalapeno Poppers



Cheesy Mushroom Jalapeno Poppers

A fiesta is happening with these cheesy mushroom poppers.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 6


Mushroom Poppers

  • 300 g Portabellini Mushrooms
  • 12 large Jalapeno peppers halved and deseeded


  • ½ cup cream cheese
  • ½ cup cheddar cheese shredded
  • 2 tbsp chives
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil



  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
  • In a mixing bowl marinate the mushrooms in olive oil, salt and pepper. Braai on medium heat until cooked through and beginning to turn golden brown.
  • Place on a wire rack and allow the mushrooms to release any excess liquids as they cool. Once cool cut the mushrooms in half and then slice into 3 mm slices.

Jalapeno Poppers

  • In a large mixing bowl combine the cream cheese and shredded cheddar cheese. Mix well until smooth.
  • Add the chives, onion and garlic powders. Season. Again mix well until homogenous. Add in the mushrooms and mix gently so as not to break the slices.

The filling

  • Spoon in about a tbsp of filling into each half of the jalapenos.
  • Braai the stuffed jalapenos with the braai lid closed for 10 to 12 min or until the cheese is bubbling and beginning to brown.
    Allow to cool slightly before serving.
    Note: for spicier poppers add some of the jalapeno seeds back into the filling.
Keyword braai