Jalapeño Popper Stuffed Mushrooms are a delicious and spicy appetizer, perfect for parties or as a savory snack. Here’s a simple recipe to make them:
Ingredients:
- 12 large white or cremini mushrooms (stems removed and cleaned)
- 4 oz cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2-3 fresh jalapeños, finely chopped (remove seeds for less heat)
- 2 slices of cooked bacon, crumbled (optional but adds great flavor)
- 1-2 cloves garlic, minced
- 1/4 teaspoon smoked paprika (optional for added flavor)
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Olive oil or cooking spray, for greasing
Instructions:
- Prep the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Clean the mushroom caps with a damp cloth, remove the stems, and set aside. You can chop the stems finely and add them to the filling mixture if desired, but make sure the caps are hollowed out enough for the filling.
- Make the Filling:
- In a mixing bowl, combine the softened cream cheese, cheddar cheese, Parmesan, chopped jalapeños, crumbled bacon (if using), garlic, smoked paprika, salt, and pepper. Mix everything together until smooth and fully combined.
- Stuff the Mushrooms:
- Spoon the jalapeño popper mixture into the hollowed mushroom caps. You want to fill them generously, but don’t overstuff.
- Bake the Mushrooms:
- Lightly grease a baking sheet with olive oil or spray it with cooking spray.
- Place the stuffed mushrooms on the baking sheet and bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is bubbly and slightly golden on top.
- Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.
Tips:
- For a crispy topping: You can sprinkle a little extra Parmesan or breadcrumbs on top of the stuffed mushrooms before baking.
- Adjust the spice level: For less heat, remove the seeds and membranes from the jalapeños, or reduce the number of jalapeños.
- Make ahead: You can prepare these stuffed mushrooms ahead of time and store them in the fridge for up to 24 hours before baking.
Enjoy your spicy, cheesy, and savory jalapeño popper mushrooms!