Fresh herbs, creamy cheese, and a hint of  jalapeno make this bite-sized appetizer one of our all time favorites. You can’t go wrong with Jala-Hot stuffed mushrooms for your next holiday gathering or seasonal party! Don’t love or can’t have spice? No problem! Our Garlic and Herb sauce is a perfect substitute.

Prep Time

15 Minutes

Cook Time

20-25 mins




  • An 8 oz bottle of Elda’s Kitchen Jala-Hot Sauce 

  • 15 mushrooms (any kind will work! We used white mushrooms this time. Baby bellas and medium-large mushrooms will work well)

  • An 8 oz block of cream cheese, softened

  • 1 cup Panko breadcrumbs

  • 2 tablespoons melted butter 

  • 1 fresh jalapeno, sliced


Add a block of cream cheese to a large mixing bowl and let soften. Pre-heat your oven to 350 degrees Fahrenheit. De-stem your mushrooms and set the caps aside. Dice and cook your mushroom stems in a little olive oil over medium-high heat. Line a medium baking sheet with parchment paper and place your mushroom caps hole-side up on the sheet. 

Once your mushroom stems are cooked, add them to your mixing bowl with the softened cream cheese. Add 3 tablespoons of Elda’s Kitchen Jala-Hot and a pinch of salt. Using a hand mixer, mix your ingredients together, being careful not to over mix. You just want to combine things a bit, it should not be too smooth. Fill a piping bag with your cream cheese mixture and generously stuff your mushroom caps! You want the filing to fill the cap (overfilling is encouraged). 

Next, in a small bowl, add 1 cup of Panko bread crumbs and add two tablespoons of melted butter and a sprinkle of salt, then mix together. Once mixed, use your fingers to sprinkle Panko mixture over each mushroom. Top each mushroom with one fresh jalapeno slice and put in the oven for 20-25 minutes. Plate and enjoy!