Scallion Jalapeño Popper Stuffed Mushrooms
Delicious jalapeño popper stuffed mushrooms baked to perfection for the best holiday appetizer or game day snack! These easy, cheesy jalapeño mushroom bites come together with just a handful of simple ingredients and are guaranteed crowd-pleasers.
Servings 6 servings
Calories 134cal
Ingredients
- 1 pound baby bella mushrooms
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/4 cup panko breadcrumbs
- Freshly ground salt and pepper
- 4 ounces cream cheese, softened
- 1 jalapeno, diced (you can deseed if you are sensitive to spice)
- ¼ cup diced green onion (scallion)
- 2 tablespoons parmesan cheese
- Extra finely diced scallion (green part only), to garnish
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper to prevent sticking, or you can spray with cooking spray.
- Remove the stems from your mushrooms and chop stems into small pieces. Place the mushroom caps on the prepared baking sheet lined with parchment paper.
- In a medium skillet or pan, add butter and place the pan over medium high heat. Add the mushroom stems, season generously with salt and pepper and cook until slightly golden, about 5-8 minutes. During the last minutes or two of cooking, add in the garlic and breadcrumbs and cook until breadcrumbs are nice and toasted and golden brown, stirring frequently.
- Transfer mushroom stem/breadcrumb mixture to a large bowl. Add in cream cheese, jalapeno, scallions and a little more salt and pepper. Fill the mushroom caps with filling and sprinkle with a little parmesan cheese on top.
- Bake for 20-25 minutes or until the mushroom tops are nice and golden and the mushrooms are tender. Garnish with finely chopped scallion. Serves 6, about 2 mushrooms each, depending on how large your mushrooms are.
Notes
To make gluten free: simply use gluten free breadcrumbs in the mixture.
To make vegan: I haven't tried these with a vegan cheese, but feel free to do so and let me know how it goes! You'll need vegan butter, vegan cream cheese and your fav vegan cheese for sprinkling in.
Make them ahead of time: stuff and assemble your mushrooms the night before, cover them and store them in the refrigerator. Then when you're ready to serve them, simply bake as directed until they're nice and golden.
Nutrition
Serving: 2mushrooms | Calories: 134cal | Carbohydrates: 6.2g | Protein: 4.6g | Fat: 10.9g | Saturated Fat: 6.4g | Fiber: 1g | Sugar: 2.5g