Mozzarella Popper Stuffed Mushrooms (Printable version)
Tender mushrooms filled with mozzarella, cheddar, spices, and baked until 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 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. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
07 - Remove from the oven. Garnish with fresh parsley and serve warm.
# Expert Suggestions:
01 -
- The creamy center stays velvety while the breadcrumb topping gets perfectly crunchy
- They reheat beautifully so you can make them ahead of stressed out party prep
- That jalapeño kick wakes up your tastebuds without overwhelming the cheese
02 -
- Overfilling the mushroom caps causes the cheese to spill out during baking, so keep the filling contained
- Letting the mushrooms cool for 5 minutes after baking helps the filling set slightly so they hold their shape better
03 -
- Use a small cookie scoop for evenly portioned filling that looks professional
- Freeze unbaked stuffed mushrooms on the baking sheet, then transfer to a bag and bake straight from frozen adding 5 to 10 minutes