Mozzarella Popper Stuffed Mushrooms (Printable)

Tender mushrooms filled with creamy mozzarella, cheddar, and spices, baked golden and garnished with parsley.

# 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 Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease with cooking spray.
02 - Clean mushroom caps and gently remove stems. Pat caps dry with paper towels and set aside.
03 - In medium bowl, combine cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt. Mix until smooth and fully incorporated.
04 - Spoon or pipe cheese mixture into each mushroom cap, creating slight mound on top. Fill generously without overflowing.
05 - In small bowl, mix breadcrumbs with melted butter and parmesan. Stir until evenly combined.
06 - Sprinkle breadcrumb mixture evenly over filled mushrooms, pressing lightly to adhere.
07 - Arrange mushrooms on prepared baking sheet. Bake 20-25 minutes until mushrooms are tender and tops are golden brown.
08 - Remove from oven. Sprinkle with fresh parsley and serve warm.

# Expert Advice:

01 -
  • The combination of mozzarella and cheddar creates that irresistible cheese pull everyone secretly fights over
  • They come together faster than you can order delivery, but taste like you spent all afternoon in the kitchen
  • The jalapeño heat is subtle enough for mild eaters but noticeable enough to keep spice lovers happy
02 -
  • Overstuffed mushrooms will overflow onto your baking sheet, but that crispy cheese that spills over and caramelizes is actually the best part
  • These reheat surprisingly well in a 350°F oven for about 10 minutes, though the topping will not be quite as crispy as fresh
  • If your mushrooms release a lot of water while baking, carefully drain the liquid halfway through so they do not get soggy
03 -
  • Use a small cookie scoop to portion the filling evenly and quickly
  • Let the mushrooms rest for 5 minutes after baking so the filling sets slightly and does not ooze out when you bite into them

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