Mozzarella Popper Stuffed Mushrooms (Printable)

Creamy cheese and spices fill tender mushrooms baked to a golden finish with a satisfying popper style.

# What You'll 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 oven to 400°F. Line baking sheet with parchment paper or lightly grease.
02 - Clean mushroom caps and gently remove stems. Pat dry thoroughly.
03 - Combine cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt in medium bowl. Mix until smooth and well blended.
04 - Spoon or pipe cheese filling into each mushroom cap, slightly mounding filling above edges.
05 - Mix breadcrumbs with melted butter and parmesan in small bowl. Sprinkle evenly over filled mushrooms.
06 - Arrange stuffed mushrooms on prepared baking sheet. Bake 20-25 minutes until mushrooms are tender and tops are golden brown.
07 - Remove from oven. Garnish with fresh parsley and serve warm.

# Expert Hints:

01 -
  • The crispy buttery topping against the creamy cheese filling creates the most incredible texture contrast
  • They reheat beautifully so you can make them ahead and still have them taste fresh
02 -
  • Water from cleaning mushrooms can make them soggy so pat them thoroughly dry before filling
  • Overfilling the caps causes the cheese to spill out during baking so leave a tiny bit of room
03 -
  • A piping bag makes filling the caps so much faster and neater than using spoons
  • Room temperature cream cheese blends much smoother so take it out of the fridge early

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