Mozzarella Popper Stuffed Mushrooms

The first time I made these stuffed mushrooms, my husband actually ate them before I could get them to the party platter. I came back into the kitchen to find three missing caps and him looking guilty with melted cheese on his chin.

I brought these to a Super Bowl gathering last winter, and my friend Sarah who swore she hated mushrooms ended up eating half the tray herself. Watching someone convert from mushroom skeptic to enthusiastic fan was pretty satisfying.

Ingredients

• 20 large white button or cremini mushrooms: The cremini ones have a slightly deeper, earthier flavor that holds up beautifully to all that cheese
• 4 oz cream cheese, softened: Room temperature is non negotiable here, or you will end up with lumpy filling that refuses to mix smoothly
• 1/2 cup shredded mozzarella cheese: This is what gives you that gorgeous cheese pull when you bite into a hot mushroom
• 1/2 cup shredded sharp cheddar cheese: The sharpness cuts through all the richness and keeps these from being too one note
• 2 green onions, finely chopped: Both the white and green parts add a mild onion flavor that does not overpower the cheese blend
• 1–2 jalapeños, seeded and finely diced: Start with one and taste your filling before adding a second, because heat levels vary wildly
• 2 cloves garlic, minced: Fresh garlic makes such a difference compared to garlic powder in the filling
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what exactly you put in these mushrooms
• 1/4 tsp ground black pepper: Freshly cracked pepper adds these little spicy bursts throughout the creamy filling
• 1/4 tsp salt: Just enough to enhance all the other flavors without making these overly salty
• 1/3 cup breadcrumbs: Panko gives you this incredible crunch that stays crispy even after baking
• 2 tbsp unsalted butter, melted: Tossing the breadcrumbs in butter helps them turn golden and keeps them from drying out in the oven
• 2 tbsp grated parmesan cheese: Optional but highly recommended for that extra savory kick on top
• 1 tbsp fresh parsley, finely chopped: Adds a fresh pop of green color and a bright herbal finish to each bite

Instructions

Preheat your oven to 400°F and line a baking sheet:

Parchment paper makes cleanup so much easier, but a light coating of olive oil works perfectly fine too.

Clean the mushroom caps and remove the stems:

Gently twist the stems or use a small spoon to scoop them out, then pat the caps completely dry with paper towels so the filling does not make them soggy.

Mix together the cheese filling:

Combine the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt until everything is smooth and evenly distributed.

Fill each mushroom cap:

Spoon the filling generously into each cap and slightly mound it on top because it will settle a bit during baking.

Prepare the buttery breadcrumb topping:

Mix the breadcrumbs with melted butter and parmesan if using, then sprinkle this mixture evenly over all the filled mushrooms.

Arrange on the baking sheet:

Place the stuffed mushrooms in a single layer without crowding them too much so air can circulate and they bake evenly.

Bake until golden and bubbly:

Bake for 20 to 25 minutes until the mushrooms are tender when pierced with a fork and the tops are a gorgeous golden brown.

Garnish and serve immediately:

Sprinkle fresh parsley over the hot mushrooms and serve them warm while the cheese is still melty and irresistible.

Save

My niece asked if I could make these every single Thanksgiving after trying them last year. She is seven and usually refuses anything that is not a chicken nugget or mac and cheese, so that felt like a major parenting win for my sister.

Make Ahead Magic

You can assemble these mushrooms completely up to a day ahead and store them covered in the refrigerator. Add the breadcrumb topping right before baking or it will get soggy from sitting on the filling.

The Mushroom Size Secret

Try to pick mushrooms that are roughly the same size so they bake evenly. I have learned this the hard way when some came out perfect while others were still underdone.

Serving Suggestions

These stuffed mushrooms work beautifully for everything from casual game day snacks to elegant holiday cocktail parties.

• Set out small bowls of ranch and blue cheese dressing for dipping
• Arrange them on a platter with fresh parsley springs and lemon wedges
• Pair with other finger foods like wings or meatballs for a full spread

Save

There is something so satisfying about watching people crowd around a platter of these golden, cheesy mushrooms. They are the kind of appetizer that makes a gathering feel like a real party.

Recipe Questions & Answers

→ What type of mushrooms work best for stuffing?

Large white button or cremini mushrooms are ideal due to their size and shape, providing sturdy caps for filling.

→ Can I adjust the spice level in the filling?

Yes, use fewer jalapeños or remove seeds for milder flavor, or add cayenne pepper and jalapeño seeds for extra heat.

→ Is there a recommended cheese blend for the filling?

A mix of cream cheese, mozzarella, and sharp cheddar creates a creamy, melty, and flavorful filling with depth.

→ How do breadcrumbs affect the texture?

The buttery breadcrumb topping adds a golden, crunchy contrast to the creamy filling and tender mushrooms.

→ Can these be prepared in advance?

Yes, fill mushrooms and refrigerate before baking. Bake just before serving for best flavor and texture.

→ Are there alternative garnishes for extra flavor?

Fresh parsley is classic, but you can also use chopped chives or a sprinkle of parmesan for added taste.