Mozzarella Popper Stuffed Mushrooms (Printable Version)

Savory mushroom caps filled with creamy mozzarella, cheddar, and spices, baked to golden perfection.

# 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 crispy breadcrumb topping creates the perfect crunch against the tender mushroom
  • You can prepare the filling ahead of time and stuff them just before baking
  • Each bite delivers that beloved jalapeño popper flavor in a neat, poppable package
02 -
  • Water trapped in the mushroom caps will make them soggy, so pat them really dry before stuffing
  • Overfilling causes the cheese to spill over during baking, so mound it gently rather than piling it high
  • Let them rest for just a couple of minutes after baking so the filling sets slightly
03 -
  • Use a small cookie scoop for consistent portion sizes and faster prep
  • Leftover filling makes an incredible spread on crackers or bagels the next day

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