Mozzarella Popper Stuffed Mushrooms (Printable)

Tender mushrooms stuffed with a creamy blend of mozzarella, cheddar, and spices, baked until golden and delicious.

# What You 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 Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Clean the mushroom caps and gently remove stems. Pat dry and set aside.
03 - In a medium bowl, combine the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt. Mix until smooth and well combined.
04 - Spoon or pipe the cheese filling into each mushroom cap, slightly mounding the filling.
05 - In a small bowl, mix breadcrumbs with melted butter and parmesan. Sprinkle evenly over the filled mushrooms.
06 - Arrange the stuffed mushrooms on the prepared baking sheet.
07 - Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
08 - Remove from the oven. Garnish with fresh parsley and serve warm.

# Helpful Tips:

01 -
  • The jalapeño heat balances the rich cream cheese filling in a way that keeps everyone coming back for just one more
  • These come together in under 45 minutes but taste like you spent all afternoon in the kitchen
02 -
  • Waterlogged mushrooms are the enemy, so never rinse them under running water or skip the patting dry step
  • Overfilled caps might spill during baking, so mound the filling but keep it contained within the mushroom edges
03 -
  • Let the mushrooms sit for about 5 minutes after baking so they are easier to handle and the filling sets slightly
  • Use a small cookie scoop for filling to keep portion sizes consistent and make the process go faster

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