Jalapeño Popper Mushrooms 🧀🌶🍄
Ingredients:
- 20 large white or cremini mushrooms, stems removed
- 2 fresh jalapeños, finely diced (seeds removed for less heat)
- 225 g (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 2 slices cooked bacon, crumbled (optional but delicious)
- 2 tbsp green onions, finely sliced
- 1 garlic clove, minced
- ½ tsp smoked paprika (optional)
- Salt & pepper, to taste
- ½ cup breadcrumbs (panko for extra crunch)
- 2 tbsp melted butter
Instructions:
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Prep mushrooms: Clean the mushrooms and gently remove stems. Pat them dry.
- Make filling: In a bowl, mix cream cheese, cheddar, diced jalapeños, bacon, green onions, garlic, paprika, salt, and pepper until smooth.
- Stuff mushrooms: Spoon the mixture into each mushroom cap, slightly mounding on top.
- Crunchy topping: In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the stuffed mushrooms.
- Bake: Place on baking sheet and bake 18–20 minutes, until mushrooms are tender and topping is golden.
- Serve warm: Garnish with extra green onion or a drizzle of ranch dressing if you like.