These savory jalapeño poppers are a great plant-based party or game day appetizer. Diced mushrooms add a "meaty" addition with the absence of bacon, and vegan cheese substitutes keep this appetizer vegan.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
24
Yield:
24 jalapeno poppers
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.

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  • Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.

  • Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.

  • Bake in the preheated oven for 20 minutes.

  • Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

Nutrition Facts

52 calories; protein 2.1g; carbohydrates 2.1g; fat 4.2g; sodium 85.4mg. Full Nutrition
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