Print

Savory Jalapeño Popper Stuffed Mushrooms Easy Crispy Topping Recipe

jalapeño popper stuffed mushrooms - featured image
Print Recipe

These savory stuffed mushrooms combine spicy jalapeños with creamy cheese and a crispy panko topping for a quick, crowd-pleasing appetizer perfect for any occasion.

Ingredients

Scale
  • 16 large white or cremini mushrooms, stems removed and cleaned
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 2 medium jalapeños, finely diced (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 1/4 cup (25 g) green onions, thinly sliced
  • 1/2 cup (50 g) panko breadcrumbs (use gluten-free if needed)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Clean and prep the mushrooms by gently wiping the caps with a damp paper towel. Remove the stems carefully and set aside.
  3. In a mixing bowl, combine softened cream cheese, shredded sharp cheddar, diced jalapeños, minced garlic, and sliced green onions. Season with salt and pepper and mix until smooth and evenly combined.
  4. Stuff each mushroom cap generously with the cheese and jalapeño mixture using a spoon or small cookie scoop.
  5. In a small bowl, mix panko breadcrumbs with melted butter and smoked paprika.
  6. Sprinkle the topping over each stuffed mushroom and press down gently to adhere.
  7. Bake in the preheated oven for 20-25 minutes until cheese is bubbly and topping is golden brown. Check at 18 minutes if your oven runs hot.
  8. Remove from oven and let cool for 5 minutes to allow filling to set.
  9. Garnish with fresh parsley if desired and serve warm.

Notes

Avoid washing mushrooms with water; use a damp cloth to keep them firm. Soften cream cheese fully for smooth filling. Remove jalapeño seeds to reduce heat. Tent mushrooms with foil after 15 minutes if topping browns too quickly. Let mushrooms cool 10-15 minutes after baking for easier eating. Store leftovers in airtight container refrigerated up to 3 days; reheat in oven to keep topping crispy. Freeze unbaked stuffed mushrooms on tray before transferring to freezer bag; add 5-7 minutes to baking time when cooking from frozen.

Nutrition

Keywords: jalapeño popper, stuffed mushrooms, appetizer, spicy snack, party food, easy recipe, cheesy, crispy topping

Find it online: https://evabakery.com/savory-jalape-n-o-popper-stuffed-mushrooms-easy-crispy-topping-recipe/