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Irresistible Jalapeño Popper Stuffed Mushrooms: 10 amazing bites

Jalapeño Popper Stuffed Mushrooms
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Spice up your appetizer game with these irresistible jalapeño popper stuffed mushrooms. They’re bursting with cheesy, spicy flavor and are sure to be a hit at any gathering.

Ingredients

Scale
  • 1 pound white mushrooms, stems removed
  • 4 ounces cream cheese, softened
  • 4 ounces shredded cheddar cheese
  • 2 jalapeños, finely minced (seeds removed for less heat)
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushroom caps and remove the stems. Finely chop the mushroom stems and set aside.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, minced jalapeños, chopped red onion, garlic powder, salt, and pepper.
  4. Stir in the chopped mushroom stems. Mix until well combined.
  5. Spoon the cheese mixture into the mushroom caps, filling them generously.
  6. Top each stuffed mushroom with a sprinkle of panko breadcrumbs.
  7. Place the stuffed mushrooms on a baking sheet.
  8. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.
  9. Garnish with fresh parsley before serving.

Notes

  • For a milder flavor, reduce the amount of jalapeño or remove all seeds and membranes.
  • You can add cooked bacon bits to the cheese mixture for extra flavor.
  • Make sure the cream cheese is softened to ensure a smooth filling.

Nutrition

Find it online: https://tastytribune.com/jalapeno-popper-stuffed-mushrooms/