Mozzarella Popper Stuffed Mushrooms

The first time I made these stuffed mushrooms was for a last-minute game night when friends showed up unexpectedly. I had what I thought was a random assortment of ingredients, but my husband insisted they would work together. He was right, and now they are the most requested appetizer whenever we have people over.

Last Thanksgiving my sister-in-law accidentally ate six before dinner was even served. She stood by the kitchen island pretending to help arrange appetizers while sneaking one after another. Now whenever I bring these to family gatherings, she asks if I made extra just for her.

Ingredients

• 20 large white button or cremini mushrooms: Choose caps that are similarly sized so they bake evenly and look uniform on the platter
• 4 oz (115 g) cream cheese, softened: Room temperature cream cheese blends smoothly without any lumps in your filling
• 1/2 cup (60 g) shredded mozzarella cheese: Provides the perfect mild base and that signature cheese pull when you bite into them
• 1/2 cup (60 g) shredded sharp cheddar cheese: Sharp cheddar adds the depth and tanginess that balances the creaminess
• 2 green onions, finely chopped: Both white and green parts work here for a mild onion flavor and pop of color
• 1–2 jalapeños, seeded and finely diced: Adjust the heat level by leaving some membrane or seeds if you prefer more kick
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference compared to garlic powder here
• 1/2 tsp smoked paprika: This adds a subtle smoky depth that makes the filling taste like it has been slow-roasted
• 1/4 tsp ground black pepper: Freshly ground pepper adds brightness and complements the smoked paprika
• 1/4 tsp salt: Just enough to enhance all the other flavors without making them salty
• 1/3 cup (35 g) breadcrumbs: Creates that irresistible crispy topping that contrasts with the tender mushrooms
• 2 tbsp unsalted butter, melted: The butter helps the breadcrumbs turn golden and adds richness
• 2 tbsp grated parmesan cheese: Optional but worth it for that extra salty, umami punch on top
• 1 tbsp fresh parsley, finely chopped: Adds a fresh finish and makes these look bakery beautiful

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup later

Prepare the mushrooms:

Clean the caps gently with a damp paper towel, remove the stems, and pat them completely dry so the filling sticks

Make the cheese filling:

In a medium bowl, combine the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt until smooth

Stuff the mushrooms:

Spoon or pipe the filling into each cap, mounding it slightly above the edge for that generous stuffed look

Add the crispy topping:

Mix the breadcrumbs with melted butter and parmesan, then sprinkle evenly over each filled mushroom

Arrange for baking:

Place the stuffed mushrooms on the prepared baking sheet with a little space between them for proper air circulation

Bake to golden perfection:

Bake for 20 to 25 minutes until the mushrooms are tender and the tops are beautifully golden brown

Finish and serve:

Remove from the oven, garnish with fresh parsley, and serve them warm while the cheese is still melty

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These mushrooms have become my go-to contribution for potlucks because they travel well and reheat beautifully. My neighbor actually asked for the recipe at a block party and now makes them every Sunday for football games.

Make Ahead Magic

You can assemble these stuffed mushrooms up to 24 hours in advance and keep them covered in the refrigerator. Add the breadcrumb topping just before baking so it stays crispy and does not get soggy from sitting on the filling.

Freezer Friendly

Freeze unbaked stuffed mushrooms in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding about 5 extra minutes to the cooking time.

Serving Suggestions

These work beautifully as passed appetizers at parties or as part of a grazing spread with other finger foods. They also make a surprisingly satisfying light dinner when paired with a simple green salad.

• Set out small ramekins of ranch or blue cheese dressing for dipping
• Arrange them on a wooden board with fresh herbs and lemon wedges
• Keep them warm in a 200°F oven if serving over a long period

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Watch these disappear faster than you can get them to the serving platter. They might just become your most requested appetizer too.

Recipe FAQs

→ What type of mushrooms work best?

Large white button or cremini mushrooms are ideal due to their size and texture, allowing for easy stuffing.

→ Can I adjust the spice level?

Yes, add or reduce jalapeños or include seeds for extra heat. Cayenne pepper can also enhance spiciness.

→ How do I achieve a crispy topping?

Mix breadcrumbs with melted butter and parmesan cheese before sprinkling over the filling, then bake until golden.

→ Are these suitable for gluten-free diets?

Using gluten-free breadcrumbs maintains a gluten-free dish, while keeping the texture crisp and flavorful.

→ What are good serving suggestions?

Serve warm garnished with fresh parsley, accompanied by ranch or blue cheese dressing for dipping.