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