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Jalapeño Popper Stuffed Mushrooms

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This recipe is dairy-free and gluten-free but FULL of flavor!

Jalapeño Popper Stuffed Mushrooms on a white plate
Stuffed mushrooms topped with bacon on a white plate

Jalapeño Popper Stuffed Mushrooms

This recipe is dairy-free, but you wouldn't event know it!
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 Servings


  • 3 Slices Bacon
  • 12 white button mushrooms
  • 1/4 cup diced red onion
  • 2 tbsp diced Jalapeño
  • 2 cloves garlic, minced
  • 2 tbsp Mayo
  • 1/4 cup Almond flour
  • Salt and Pepper to taste


  • Pre-heat oven to 400 degrees and line a baking sheet with foil or parchment paper
  • Clean mushrooms and then remove the stems. Place the mushrooms on the baking sheet with the stem side facing up. Chop up the removed stems and place them in a bowl.
  • Add diced red onion, diced jalapeños, minced garlic, mayo, and almond flour in the bowl with the chopped mushrooms stems. Stir to combine. Add salt and pepper to taste.
  • Fill each mushroom with the mixture
  • Bake for 20 minutes or until golden brown and mushrooms are tender
  • While mushrooms are baking, cook bacon in a pan over medium heat until crispy. Remove from pan and drain bacon on a paper towel to remove the grease. Chop into small pieces.
  • Remove mushrooms from the oven and top each one with a big pinch of bacon
  • ENJOY!


I find that the smaller the mushrooms are, the better because they are easier to pop in your mouth. 
NOTE: If you are on a Whole30 make sure to use compatible bacon and mayo. 
Keyword appetizer, crowd pleaser, Dairy Free, Gluten Free, paleo, whole30

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