Jalapeño Popper Mushrooms
A heavenly fusion of earthy mushrooms filled with a blend of rich cheeses and a spicy punch from jalapeños, served as a scrumptious and easy-to-make appetizer.
Ingredients
- 12 large white mushrooms cleaned and stems removed
- 4 ounces cream cheese softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2-3 jalapeño peppers finely diced (seeds in or out, your call)
- 2 cloves garlic minced
- ¼ cup breadcrumbs panko gives the best crunch
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the cream cheese, cheddar, mozzarella, jalapeños, garlic, salt and pepper.
- Gently press each mushroom cap with a paper towel to remove excess moisture. Then, fill each cap with the cheese mixture.
- In another bowl, mix the breadcrumbs and Parmesan. Sprinkle this over the tops of the stuffed mushrooms.
- Spray the mushrooms lightly with cooking spray. Bake for 20–25 minutes, until the mushrooms are tender and the topping is bubbling and golden.
- Let the mushrooms cool slightly, then serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or microwave for a quick session.
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