Mozzarella Popper Stuffed Mushrooms (Print version)
Tender mushroom caps filled with creamy mozzarella, cheddar, and spices baked golden and flavorful.
# Ingredient List:
→ 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 Make It:
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 thoroughly 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 above the rim.
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, leaving space between each cap.
07 - Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and crispy.
08 - Remove from the oven. Garnish with fresh parsley and serve warm.
# Expert Advice:
01 -
- They disappear faster than you can bake them, so consider doubling the batch
- The crispy buttery topping against the creamy filling creates that perfect popper texture everyone craves
02 -
- Overfilling the mushroom caps can cause the cheese to spill out during baking, leaving you with a messy pan instead of neatly stuffed mushrooms
- Mushrooms release water as they cook, so patting them completely dry before filling prevents a soggy bottom situation that ruins the texture
03 -
- Using a small cookie scoop or piping bag makes filling the mushrooms faster and creates uniform portions that look professional
- Let the mushrooms rest for five minutes after baking so the cheese sets slightly and they are easier to pick up and eat