Mozzarella Popper Stuffed Mushrooms (Print View)
Tender mushroom caps filled with creamy mozzarella, cheddar, and spices baked to golden perfection.
# 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:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or grease lightly.
02 - Clean mushroom caps and gently remove stems. Pat dry thoroughly and set aside.
03 - In medium bowl, combine cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt. Mix until smooth and fully incorporated.
04 - Spoon or pipe cheese filling into each mushroom cap, creating slight mound above rim.
05 - In small bowl, mix breadcrumbs with melted butter and parmesan. Sprinkle evenly over filled mushrooms.
06 - Place stuffed mushrooms on prepared baking sheet, spacing evenly.
07 - Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
08 - Remove from oven. Garnish with fresh parsley and serve warm.
# Expert Advice:
01 -
- These mushrooms disappear faster than you can bake them, so consider doubling the batch
- The creamy center melts into the tender mushroom caps creating the perfect bite every time
02 -
- Over-filling the mushrooms causes them to tip over during baking, so keep the filling slightly mounded not towering
- Mushrooms release water as they cook, so patting them completely dry before filling prevents a soggy bottom
03 -
- Use a small cookie scoop or piping bag for evenly filled mushrooms that look professionally made
- Let the filled mushrooms sit for 10 minutes before baking to allow the flavors to meld together