Mozzarella Popper Stuffed Mushrooms (Printable Version)
Creamy mozzarella and cheddar fill tender mushrooms with a touch of zesty spices, baked golden.
# 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 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 with paper towels 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 for even cooking.
07 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
08 - Remove from the oven. Garnish with fresh parsley and serve warm.
# Expert Suggestions:
01 -
- They disappear faster than any other appetizer Ive ever made, guaranteed
- The combination of mozzarella and sharp cheddar creates this incredible stretchy, gooey center that people literally talk about for days
02 -
- Water is the enemy of stuffed mushrooms, so be thorough when patting them dry or you will end up with a watery filling that spills everywhere
- Do not overfill the caps or the cheese will ooze out and burn on your baking sheet instead of staying inside where it belongs
03 -
- A small cookie scoop or piping bag makes filling the caps so much faster and neater than using two spoons
- Letting the filled mushrooms sit for 5 minutes after baking helps them set slightly and makes them easier to pick up