Mozzarella Popper Stuffed Mushrooms (Print)

Tender mushrooms filled with a creamy blend of mozzarella, cheddar, and spices, baked to golden perfection.

# 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 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 Advice:

01 -
  • They disappear faster than you can say appetizer and people will actually ask for the recipe
  • The creamy filling balances perfectly with the earthy mushrooms and crispy topping
  • You can prep them ahead and pop them in the oven when guests arrive
02 -
  • Never soak mushrooms in water or they become soggy instead of tender and meaty
  • Overfilling the caps will cause the cheese to spill out during baking, so aim for a slight mound rather than a towering pile
  • Letting them rest for a few minutes after baking makes them easier to handle and lets the filling set slightly
03 -
  • Buy mushrooms a day or two before you plan to make them so they have time to release any excess moisture in the refrigerator
  • Room temperature cream cheese blends much more smoothly, so plan ahead and take it out of the fridge at least 30 minutes early

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