Mozzarella Popper Stuffed Mushrooms (Printable)

Creamy mozzarella and cheddar blend fills tender mushroom caps, topped with spiced breadcrumbs and baked crisp.

# 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 Make It:

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 with paper towels 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 above the rim.
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. Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
07 - Remove from the oven. Garnish with fresh parsley and serve warm.

# Expert Advice:

01 -
  • The crispy buttery topping gives way to an impossibly creamy center that tastes like something you would only get at a really good sports bar
  • These mushrooms reheat beautifully so you can make them ahead and still impress guests when they arrive
02 -
  • Water is the enemy of stuffed mushrooms. Any moisture left on the caps will create a puddle in the bottom of your baking sheet and make the mushrooms steam instead of roast.
  • The filling tastes significantly better after it has had time to meld. You can make the filling a day ahead and keep it refrigerated until you are ready to stuff and bake.
03 -
  • Use a small cookie scoop to portion the filling evenly and quickly
  • Let the mushrooms rest for at least 5 minutes before serving or you will burn your tongue on the molten cheese

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