Jalapeño Popper Mushrooms

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 4 oz (115 g) cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 2 jalapeños, seeds removed and finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (optional, for a crispy topping)
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped green onions
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the mushrooms:
   Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside.
3. Make the filling:
   In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, minced garlic, green onions, salt, and pepper. Mix until well combined.
4. Fill the mushrooms:
   Spoon the jalapeño cheese mixture into each mushroom cap, filling them generously.
5. Optional – Add breadcrumbs topping:
   If you prefer a crispy topping, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture over the stuffed mushrooms.
6. Bake:
   Place the stuffed mushrooms on a baking sheet or in a baking dish. Drizzle the mushrooms with olive oil. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Garnish and serve:
   Garnish the Jalapeño Popper Mushrooms with fresh cilantro or parsley if desired. Serve hot as an appetizer or side dish.

Tips:

• Adjust spice level: For a milder version, reduce the amount of jalapeños or use milder peppers like Anaheim or poblano.
• Make ahead: You can prepare the stuffed mushrooms in advance and refrigerate them until ready to bake.
• Pairing: These mushrooms pair well with grilled meats, BBQ dishes, or as part of a party platter.

Enjoy your spicy, cheesy Jalapeño Popper Mushrooms!