Mozzarella Popper Stuffed Mushrooms (Printable)

Creamy mozzarella and cheddar fill tender mushroom caps with zesty spices, baked to golden brown.

# 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

# Directions:

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 -
  • These little bites pack all the flavors of jalapeño poppers into a handheld, utensil-free format
  • The creamy filling stays put while baking, so every mushroom is perfectly portioned
  • You can prep them ahead and bake just before serving, making them ideal for stress-free hosting
02 -
  • Overfilling the mushrooms can cause them to tip over during baking, so mound gently and arrange carefully on the pan
  • Mushrooms release water as they cook, so pat them dry and avoid overcrowding the baking sheet for the best texture
  • Let them cool for just 5 minutes before serving so the filling sets slightly and becomes easier to eat
03 -
  • Use a small cookie scoop for consistent portioning and faster stuffing of all the mushrooms
  • Cook a few minutes longer if you prefer extra tender mushrooms and a deeper golden crust

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