Mozzarella Popper Stuffed Mushrooms (Printable)
Tender mushrooms filled with a cheesy blend of mozzarella, cheddar, and spices, baked crisp and golden.
# 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 Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - Clean mushroom caps and gently remove stems. Pat dry and set aside.
03 - In a medium bowl, combine 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 filled mushrooms.
06 - Arrange stuffed mushrooms on the prepared baking sheet.
07 - Bake for 20–25 minutes until mushrooms are tender and tops are golden brown.
08 - Remove from oven. Garnish with fresh parsley and serve warm.
# Expert Advice:
01 -
- These disappear faster than any other appetizer I have ever served, leaving guests actually disappointed when they are gone
- The filling can be made ahead and refrigerated, making party prep so much less stressful
02 -
- Water is the enemy of stuffed mushrooms, so pat those caps dry and never rinse them under the faucet or you will end up with soggy mushrooms instead of tender ones
- The filling can be prepared up to 24 hours in advance and stored in the refrigerator, which actually helps the flavors meld together beautifully
03 -
- Use a piping bag or ziplock bag with the corner snipped off to fill the mushrooms quickly and neatly
- Let the baked mushrooms rest for about 5 minutes before serving so the cheese firms up slightly and makes them easier to pick up