Spicy Jalapeño Popper Stuffed Mushrooms

Spicy Jalapeño Popper Stuffed Mushrooms

Ingredients
For about 20 stuffed mushrooms:

• Mushrooms:
  • 20 large white or cremini mushrooms, stems removed
  • 1 tablespoon olive oil (for brushing)
• Filling:
  • 4 ounces cream cheese, softened
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup shredded Monterey Jack cheese
  • 2 jalapeños, finely diced (adjust for heat preference)
  • 3 slices cooked bacon, crumbled (optional for added smoky flavor)
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
• Topping:
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese
  • Fresh parsley, finely chopped, for garnish (optional)

Instructions

Step 1: Prepare the Mushrooms

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems carefully to create a cavity for the filling.
3. Arrange the mushroom caps, cavity side up, on the prepared baking sheet. Lightly brush them with olive oil to prevent them from drying out during baking.

Step 2: Make the Filling

1. In a medium-sized bowl, combine the softened cream cheese, sharp cheddar cheese, and Monterey Jack cheese.
2. Add the diced jalapeños, crumbled bacon (if using), green onions, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.

Step 3: Stuff the Mushrooms

1. Using a small spoon or piping bag, generously fill each mushroom cap with the jalapeño popper mixture. Press the filling gently to secure it.

Step 4: Prepare the Topping

1. In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. This creates a crunchy, golden topping.
2. Sprinkle the breadcrumb mixture over the stuffed mushrooms, pressing lightly to adhere.

Step 5: Bake

1. Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the mushrooms are tender and the topping is golden brown.
2. For an extra crispy topping, switch the oven to broil for the last 2 minutes, but watch carefully to avoid burning.

Step 6: Garnish and Serve

1. Remove the stuffed mushrooms from the oven and let them cool slightly.
2. Garnish with fresh parsley for a pop of color and added freshness.

Tips for Success

• Adjusting Spice Level: If you prefer milder mushrooms, use fewer jalapeños or substitute them with diced mild green chilies. For extra heat, include some jalapeño seeds or add a pinch of cayenne pepper to the filling.
• Cheese Variations: Feel free to experiment with different cheeses, such as pepper jack or gouda, for unique flavors.
• Make-Ahead Option: You can assemble the stuffed mushrooms a few hours in advance and refrigerate them. Bake just before serving for the best texture.
• Serving Suggestion: These spicy jalapeño popper mushrooms pair wonderfully with a creamy ranch or blue cheese dip to balance the heat.

Variations

• Vegetarian Version: Omit the bacon and add chopped sun-dried tomatoes or caramelized onions for extra flavor.
• Low-Carb Option: Skip the breadcrumb topping and finish with a sprinkle of extra cheese instead.
• Grilled Mushrooms: Instead of baking, cook the stuffed mushrooms on a preheated grill over indirect heat for a smoky flavor.

Storage and Reheating

• Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 8-10 minutes to maintain their crispy topping and warm filling. Avoid microwaving, as it may make the mushrooms soggy.

Why You’ll Love This Recipe

These Spicy Jalapeño Popper Stuffed Mushrooms are the perfect appetizer for parties, game nights, or any gathering. They combine the creamy, cheesy goodness of jalapeño poppers with the earthy flavor of roasted mushrooms. The crispy breadcrumb topping adds the perfect finishing touch, making these bite-sized treats absolutely irresistible!