Mozzarella Popper Stuffed Mushrooms (Printable version)
Creamy mozzarella and cheddar-filled mushroom caps with a spicy, crunchy topping baked golden brown.
# What you need:
→ Mushrooms
01 - 20 large white button or cremini mushrooms, stems removed and cleaned
→ Cheese Filling
02 - 4 oz cream cheese, softened
03 - 1/2 cup shredded mozzarella cheese
04 - 1/2 cup shredded sharp cheddar cheese
05 - 2 green onions, finely chopped
06 - 1–2 jalapeños, seeded and finely diced
07 - 2 cloves garlic, minced
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp salt
→ Topping
11 - 1/3 cup breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp grated parmesan cheese
14 - 1 tbsp fresh parsley, finely chopped
# How To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean the mushroom caps and gently remove stems. Pat dry and set aside.
03 - In a medium bowl, combine the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt. Mix until smooth and well combined.
04 - Spoon or pipe the cheese filling into each mushroom cap, slightly mounding the filling.
05 - In a small bowl, mix breadcrumbs with melted butter and parmesan. Sprinkle evenly over the filled mushrooms.
06 - Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
07 - Remove from the oven. Garnish with fresh parsley and serve warm.
# Expert Advice:
01 -
- The creamy three cheese filling oozes just enough without making a mess
- Jalapeños add a gentle kick that keeps everyone coming back for more
- They disappear faster than you can say seconds please
02 -
- Overfilling the mushrooms causes the cheese to spill and burn on the baking sheet
- Patting mushrooms dry keeps them from getting watery while they bake
03 -
- Use a small cookie scoop for evenly portioned filling
- Let the mushrooms rest for 2 minutes after baking so the cheese sets slightly