Description
These Jalapeño Popper Stuffed Mushrooms are the perfect bite-sized appetizer! They feature tender mushroom caps stuffed with a creamy, cheesy jalapeño filling and topped with crispy breadcrumbs. Perfect for parties, game nights, or any time you want a spicy, cheesy treat.
Ingredients
- 16 large white or cremini mushrooms, stems removed
- 4 oz (1/2 block) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 2 jalapeños, finely diced (seeds removed for less heat)
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 cup cooked bacon, crumbled (optional)
- 1/4 cup panko breadcrumbs
- 1 tbsp butter, melted
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare Mushrooms: Clean the mushrooms with a damp paper towel and remove the stems. Set aside.
Make Filling: In a bowl, mix cream cheese, cheddar cheese, Monterey Jack cheese, jalapeños, garlic, salt, pepper, paprika, and bacon (if using). Stir until well combined.
Stuff Mushrooms: Fill each mushroom cap with a generous amount of the cheese mixture.
Add Crunchy Topping: In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture on top of the stuffed mushrooms.
Bake: Arrange mushrooms on the baking sheet and bake for 18-20 minutes, or until mushrooms are tender and the tops are golden brown.
Garnish & Serve: Sprinkle with fresh parsley and serve warm!
Notes
- For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
- Swap out the cheeses for pepper jack or mozzarella for a different flavor.
- Air fryer option: Cook at 375°F (190°C) for 10-12 minutes for an even crispier topping.