Mozzarella Popper Stuffed Mushrooms (Printer-friendly)
Mushroom caps filled with creamy mozzarella, cheddar, and spices, baked until golden and tender.
# 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
# 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 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.
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.
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 Tips:
01 -
- The creamy mozzarella and sharp cheddar create the most incredible gooey center that stays molten even after baking
- These disappear faster than you can say appetizer at every single gathering I bring them to
02 -
- Overfilling the mushroom caps is actually encouraged here because the cheese mixture settles during baking and you want that generous cheese to mushroom ratio
- Letting the mushrooms rest for just a couple minutes after baking makes them easier to handle and lets the filling set slightly so it does not ooze out immediately
03 -
- Choose mushrooms with deep caps so they can hold more of that delicious cheese filling without spilling over during baking
- If your cheese filling feels too soft to stay put, chill it in the refrigerator for about 15 minutes before filling the mushrooms