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Jalapeno Popper Stuffed Mushrooms

A delightful appetizer featuring mushrooms filled with a creamy, cheesy mixture and a kick of jalapenos, topped with crunchy breadcrumbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup jalapenos, diced
  • 1 tablespoon garlic powder
  • Salt and pepper to taste Salt and pepper to taste
For the mushrooms
  • 12 large mushrooms
  • 1/4 cup breadcrumbs
  • Olive oil for drizzling Olive oil for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms with a damp cloth and remove the stems.
  3. In a bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, garlic powder, salt, and pepper. Mix until well combined.
  4. Using a spoon or piping bag, fill each mushroom cap with the cheesy mixture, being careful not to overstuff.
  5. Sprinkle breadcrumbs on top of each filled mushroom and drizzle with olive oil.
Baking
  1. Place the stuffed mushrooms on a greased baking sheet and bake for about 20 minutes or until the tops are golden brown and bubbly.
  2. Let them cool for a few moments before serving on a platter.

Notes

For a milder dish, use less jalapeno or substitute with roasted red peppers. Allow cream cheese to soften at room temperature for easier mixing. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes.