Why Make This Recipe
Scallion Jalapeño Popper Stuffed Mushrooms are a perfect blend of flavors that bring excitement to any meal. They are savory, spicy, and creamy, making them a delightful appetizer or snack. These stuffed mushrooms are easy to make and will impress your family and friends with their taste. They are also great for gatherings and parties, offering a unique twist on traditional jalapeño poppers.
How to Make Scallion Jalapeño Popper Stuffed Mushrooms
Ingredients:
- 16 ounces Baby Bella Mushrooms (white mushrooms can be used as a substitute)
- 2 tablespoons Butter (or olive oil for dairy-free)
- 3 cloves Garlic (minced; garlic powder can work in a pinch)
- 1/4 cup Panko Breadcrumbs (swap for gluten-free breadcrumbs for gluten-free version)
- 4 ounces Cream Cheese (softened; vegan cream cheese is a great dairy-free option)
- 1 unit Jalapeño (diced; deseed for milder taste)
- 1/4 cup Diced Green Onion (substitute with chives for a different twist)
- 2 tablespoons Parmesan Cheese (can be omitted for dairy-free version)
- Extra Finely Diced Scallion (for garnish)
Directions:
- Preparation: Preheat your oven to 375°F (190°C). Clean the Baby Bella mushrooms and carefully remove the stems. Set the caps aside and chop the stems finely.
- In a skillet, heat the butter (or olive oil) over medium heat. Add the minced garlic and chopped mushroom stems, cooking until soft.
- In a bowl, mix the cooked garlic and mushroom stems with cream cheese, Panko breadcrumbs, diced jalapeño, diced green onion, and Parmesan cheese. Stir until well combined.
- Stuff each mushroom cap with the cheese mixture, packing it in gently.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for about 20 minutes, or until the tops are golden and crispy.
- Garnish with extra finely diced scallions before serving.
How to Serve Scallion Jalapeño Popper Stuffed Mushrooms
Serve these stuffed mushrooms hot as an appetizer or party snack. They pair well with a variety of dips or sauces. You can present them on a platter or individual servings for a classy touch.
How to Store Scallion Jalapeño Popper Stuffed Mushrooms
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Tips to Make Scallion Jalapeño Popper Stuffed Mushrooms
- Make sure to clean the mushrooms gently to avoid breaking them.
- You can adjust the jalapeño based on your spice preference. Removing the seeds will tone down the heat.
- For a little extra crunch, add more Panko breadcrumbs on top before baking.
Variation
For a different flavor, try adding cooked bacon bits or swapping out the jalapeño for another pepper if you prefer less heat. You could also use different types of cheese for a unique taste.
FAQs
1. Can I use other types of mushrooms?
Yes, you can use white mushrooms or even larger ones like portobello for a heartier version.
2. Can I make these stuffed mushrooms ahead of time?
Absolutely! You can prepare the stuffing and fill the mushrooms in advance. Just store them in the refrigerator and bake them just before serving.
3. What if I don’t like cream cheese?
You can substitute cream cheese with any soft cheese or even a vegan alternative such as cashew cheese.
Scallion Jalapeño Popper Stuffed Mushrooms
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Savory and creamy stuffed mushrooms with a spicy jalapeño kick, perfect for appetizers or snacks at parties.
Ingredients
- 16 ounces Baby Bella Mushrooms
- 2 tablespoons Butter (or olive oil for dairy-free)
- 3 cloves Garlic (minced)
- 1/4 cup Panko Breadcrumbs (gluten-free optional)
- 4 ounces Cream Cheese (softened, vegan option available)
- 1 unit Jalapeño (diced)
- 1/4 cup Diced Green Onion (or chives)
- 2 tablespoons Parmesan Cheese (optional)
- Extra Finely Diced Scallion (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Baby Bella mushrooms and carefully remove the stems. Set the caps aside and chop the stems finely.
- In a skillet, heat the butter (or olive oil) over medium heat. Add the minced garlic and chopped mushroom stems, cooking until soft.
- In a bowl, mix the cooked garlic and mushroom stems with cream cheese, Panko breadcrumbs, diced jalapeño, diced green onion, and Parmesan cheese. Stir until well combined.
- Stuff each mushroom cap with the cheese mixture, packing it in gently.
- Place the stuffed mushrooms on a baking sheet and bake for about 20 minutes, or until the tops are golden and crispy.
- Garnish with extra finely diced scallions before serving.
Notes
Adjust the jalapeño based on your spice preference. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American