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:
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the mushrooms:
Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside. - 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. - Fill the mushrooms:
Spoon the jalapeño cheese mixture into each mushroom cap, filling them generously. - 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. - 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. - 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!