Mozzarella Popper Stuffed Mushrooms

My sister brought these to a game night last winter and I honestly hovered near the platter the entire evening. Something about that spicy cheese filling just works with the earthy mushrooms. I begged her for the recipe before we even finished the first batch.

I made these for a Super Bowl party and my friend kept asking when I was making more. They are that kind of appetizer where people reach for one and end up eating four. The popper flavors feel nostalgic but the mushroom wrapper keeps it lighter than jalapeño poppers usually are.

Ingredients

• 20 large white button or cremini mushrooms: Look for caps with deep bowls to hold more filling
• 4 oz cream cheese, softened: Room temperature mixes smoothly into the other cheeses
• 1/2 cup shredded mozzarella cheese: Creates that perfect cheese pull when you bite in
• 1/2 cup shredded sharp cheddar cheese: Adds depth and cuts through the cream cheese richness
• 2 green onions, finely chopped: Fresh onion flavor without the bite of raw onion
• 1 to 2 jalapeños, seeded and finely diced: Taste one first and adjust based on your heat tolerance
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here
• 1/2 tsp smoked paprika: Gives a subtle smoky note that ties everything together
• 1/4 tsp ground black pepper: Freshly cracked adds more brightness
• 1/4 tsp salt: Just enough to enhance the mushroom flavor
• 1/3 cup breadcrumbs: Panko creates an extra crispy top if you prefer more crunch
• 2 tbsp unsalted butter, melted: Toss the breadcrumbs in this so they brown beautifully
• 2 tbsp grated parmesan cheese: Optional but adds a salty finish to the topping
• 1 tbsp fresh parsley, finely chopped: Adds color and a fresh finish

Instructions

Get the oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup.

Prep the mushrooms:

Clean them gently with a damp cloth, remove the stems, and pat them completely dry.

Make the filling:

Mix the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, pepper, and salt until smooth.

Stuff the caps:

Fill each mushroom with a spoonful of the cheese mixture, mounding it slightly on top.

Add the crunchy topping:

Stir the breadcrumbs with melted butter and parmesan if using, then sprinkle over the stuffed mushrooms.

Bake until golden:

Arrange on the baking sheet and bake for 20 to 25 minutes until tender and the tops are browned.

Finish and serve:

Garnish with fresh parsley and serve them warm while the cheese is still melted.

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My dad usually skips appetizers but he stood by the counter picking at these while I was photographing them. That is how I know a recipe is worth keeping.

Make Ahead Strategy

You can stuff the mushrooms and keep them refrigerated for up to 4 hours before baking. Wait to add the breadcrumb topping until right before they go in the oven so it stays crispy.

Heat Level Adjustments

Jalapeño heat varies more than you would expect. I always taste a tiny piece before adding it to the filling. Leaving a few seeds in the mix creates a medium heat that most people enjoy.

Serving Suggestions

These work beautifully as a passed appetizer at parties but also shine as part of a casual game day spread. I like to set out small ramekins of ranch and blue cheese dressing for dipping.

• Let them cool for about 5 minutes before serving so the cheese sets slightly
• Arrange them on a platter with fresh parsley scattered around
• Keep any extras refrigerated and reheat briefly in the oven

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Hope these become your go to for parties too.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Large white button or cremini mushrooms are ideal as they hold the filling well and cook evenly while maintaining a tender texture.

→ Can I adjust the spice level in the filling?

Yes, you can vary the amount of jalapeños or leave some seeds in for extra heat. Adding cayenne pepper also enhances the spiciness.

→ Is there a gluten-free option for the topping?

Use gluten-free breadcrumbs to keep the dish gluten-free without sacrificing the crispy texture on top.

→ How should the mushrooms be prepared before filling?

Remove and clean mushroom stems carefully, then pat the caps dry to ensure the filling adheres properly and the mushrooms cook evenly.

→ What is the best way to serve these stuffed mushrooms?

Serve warm, garnished with fresh parsley. They pair well with ranch or blue cheese dressing for dipping.