Mozzarella Popper Stuffed Mushrooms (Print Version)
Tender mushroom caps filled with creamy mozzarella, cheddar, and spices, baked golden with a popper twist.
# What You'll 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean mushroom caps, gently remove stems, pat dry and set aside.
03 - In a medium bowl, combine 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 stuffed mushrooms on the prepared baking sheet.
07 - Bake for 20-25 minutes, until mushrooms are tender and tops are golden brown.
08 - Remove from oven, garnish with fresh parsley and serve warm.
# Expert Tips:
01 -
- The jalapeño heat balances perfectly with rich cream cheese and sharp cheddar
- They disappear faster than you can plate them
02 -
- Waterlogged mushrooms create a soggy final dish, so pat them very dry after cleaning
- Overfilling causes the cheese to spill out during baking
03 -
- A small cookie scoop makes filling the mushrooms faster and more even
- Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes