Jalapeno Popper Stuffed Mushrooms
These Jalapeno Popper Stuffed Mushrooms are a flavor-packed appetizer that combines spicy jalapeños with creamy cheeses, nestled in tender mushroom caps, perfect for any gathering.
Ingredients
For the mushrooms
- 20 large large button mushrooms, cleaned and stems removed
For the filling
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced jalapeños (fresh or pickled) Adjust to taste
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste Salt and pepper
- to taste Fresh cilantro or green onions for garnish Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to prepare it for baking.
- Clean the mushroom caps gently and remove the stems. Place them upside down on a baking sheet.
Filling
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, jalapeños, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
Stuffing
- Using a small spoon or a piping bag, carefully fill each mushroom cap with the creamy mixture.
Baking
- Place the stuffed mushrooms in the preheated oven and bake for about 20 minutes or until the cheese is bubbling and the mushrooms are tender.
Serving
- Once cooked, remove from the oven, and let them cool for a couple of minutes. Garnish with chopped cilantro or green onions if desired, then serve warm.
Notes
Choose fresh ingredients for the best flavor. If you prefer a milder flavor, consider using roasted red peppers instead of jalapeños or removing the seeds for less heat. Store leftovers in an airtight container for up to 3 days.