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- 12 large cremini or button mushrooms - 4 oz cream cheese, softened - 1/2 cup shredded sharp cheddar cheese - 1/4 cup diced jalapeños - 1/4 cup breadcrumbs - 1/4 tsp garlic powder - 1/4 tsp onion powder - Salt and pepper to taste - Olive oil for drizzling - 2 tbsp chopped fresh cilantro (optional) Jalapeño Popper Stuffed Mushrooms need fresh and simple ingredients. Start with 12 large mushrooms. You can use cremini or button mushrooms. The choice is yours. Next, you need 4 ounces of softened cream cheese. This helps create a creamy filling. Then, add 1/2 cup of shredded sharp cheddar cheese. It gives a nice flavor kick. Don't forget the jalapeños! Use 1/4 cup of diced jalapeños. You can choose fresh or pickled. Adjust the amount to fit your taste. For texture, include 1/4 cup of breadcrumbs. This will add crunch to your dish. You will also need some spices like 1/4 teaspoon of garlic powder and 1/4 teaspoon of onion powder. Add salt and pepper to taste for more flavor. Finally, drizzle some olive oil over the mushrooms. This adds richness. Optionally, you can garnish with 2 tablespoons of chopped fresh cilantro. It adds a fresh pop of color and taste. These ingredients come together to create a tasty party snack. They are sure to impress your guests! 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Clean the mushrooms gently with a damp paper towel. This helps remove dirt without waterlogging them. After cleaning, remove the stems and set the caps aside. 1. In a mixing bowl, combine the softened cream cheese with the shredded cheddar cheese. Make sure the cream cheese is soft for easy mixing. 2. Add diced jalapeños to the cheese mixture. You can use fresh or pickled jalapeños based on your taste. 3. Sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything blends well. 1. Fill each mushroom cap with the cream cheese mixture. Make sure to heap it slightly for a generous bite. 2. In another bowl, mix breadcrumbs with a drizzle of olive oil. This makes the topping crispy. 3. Top each stuffed mushroom with the breadcrumb mixture. This adds a nice crunch. 4. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops to enhance flavor. 1. Bake in the preheated oven for 20-25 minutes. The mushrooms should be tender, and the tops should turn golden brown. 2. Once done, remove them from the oven and let them cool for a few minutes. If desired, garnish with chopped fresh cilantro for a pop of color and flavor. To make the filling just right, start by checking your cream cheese. It should be soft but not too runny. If it is too thick, the mix will be hard to spread. Let it sit out for a bit to soften, or microwave it for five seconds. Next, adjust the jalapeño heat. If you like it spicy, use fresh jalapeños. For a milder taste, pickled jalapeños work well. You can even remove the seeds from fresh jalapeños for less heat. Choosing the right breadcrumbs matters for a crispy topping. I like using panko breadcrumbs because they create a nice crunch. Regular breadcrumbs can work too, but they may not be as crispy. When you drizzle olive oil on the breadcrumbs, it helps them brown better. Just a little oil goes a long way. Make sure to mix it well so every crumb gets coated. This tasty snack pairs well with many things. I love serving them with a side of ranch or blue cheese dressing. Fresh cilantro adds a nice touch too. Serve these stuffed mushrooms warm. They taste best right out of the oven. If you let them sit too long, they lose their crispiness. Enjoy them fresh for the best flavor! {{image_2}} You can change the cheese in this recipe for fun. Try using pepper jack for extra heat. This cheese melts well and adds a creamy texture. You can also use mozzarella for a mild flavor. If you want to go dairy-free, use vegan cream cheese. Many brands offer great taste and texture. Nutritional yeast also adds a cheesy flavor without dairy. Feel free to add more veggies to the filling. Chopped bell peppers or green onions add color and crunch. You can also mix in cooked spinach for a healthy twist. If you enjoy meat, crumbled bacon makes a tasty addition. It adds a smoky flavor that pairs well with the creaminess. Just be sure to cook it fully before mixing it in. For gluten-free options, use gluten-free breadcrumbs. Many brands offer tasty choices made from rice or oats. You can also grind gluten-free crackers to use as a substitute. If you need a binder, try using ground flaxseed mixed with water. This works well to hold everything together. Another option is to use mashed beans for added protein and fiber. Once you finish your tasty Jalapeño Popper Stuffed Mushrooms, store the leftovers in the fridge. Place them in a sealed container to keep them fresh. You can use glass or plastic containers. Make sure to eat them within three days for the best taste. To keep your stuffed mushrooms crispy when reheating, use the oven. Preheat it to 350°F (175°C). Place the mushrooms on a baking tray. Bake for about 10-15 minutes until they are warm and crispy again. If you are short on time, you can reheat them in the microwave. Just put them on a microwave-safe plate. Heat them for about 30-60 seconds. However, they may not be as crispy. Enjoy your leftovers! Yes, you can prepare these stuffed mushrooms ahead. Here’s how to do it: - Prep the filling: Make the cream cheese mixture and fill the mushroom caps. - Storage: Place them on a baking sheet. Cover with plastic wrap. - Fridge time: You can store them in the fridge for up to 24 hours. - Baking: When ready, bake them straight from the fridge. Add an extra 5 minutes to the baking time. If you don’t have cream cheese, don’t worry! Here are some great substitutes: - Sour cream: It adds a tangy flavor and creamy texture. - Greek yogurt: This option is healthy and keeps it smooth. - Ricotta cheese: It has a light texture and works well in this dish. - Vegan cream cheese: For a plant-based option, look for this in stores. Want more heat? Here are my tips: - Add more jalapeños: Use fresh or pickled jalapeños for extra spice. - Spicy cheese: Swap sharp cheddar for pepper jack cheese. - Hot sauce: Mix in your favorite hot sauce into the filling. - Chili powder: Add a little chili powder to the mixture for a kick. Stuffed mushrooms are a tasty and fun dish. We covered ingredients, step-by-step instructions, and helpful tips. You can mix ingredients, adjust spices, and store leftovers easily. Various cheeses and extra veggies can enhance the flavor. For heating, the oven works best to keep them crispy. Try these ideas to impress your friends. Enjoy making stuffed mushrooms your way!

Jalapeño Popper Stuffed Mushrooms

Indulge in a delicious appetizer with these Jalapeño Popper Stuffed Mushrooms! Perfectly tender mushroom caps are filled with a creamy, cheesy mixture of jalapeños, garlic, and spices, then topped with crispy breadcrumbs for the ultimate bite. This easy recipe is great for parties or cozy nights in. Click through to discover how to make this mouthwatering dish that’s sure to impress your guests!
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Ingredients
  

12 large cremini or button mushrooms, stems removed

4 oz cream cheese, softened

1/2 cup shredded sharp cheddar cheese

1/4 cup diced jalapeños (fresh or pickled, adjust to taste)

1/4 cup breadcrumbs

1/4 tsp garlic powder

1/4 tsp onion powder

Salt and pepper to taste

2 tbsp chopped fresh cilantro (optional, for garnish)

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Clean the mushrooms gently with a damp paper towel, then remove the stems and set the caps aside.

      In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well blended.

        In a separate bowl, mix the breadcrumbs with a drizzle of olive oil until the crumbs are slightly moist.

          Take the mushroom caps and fill each one with the cream cheese mixture, heaping it slightly.

            Top each filled mushroom cap with a sprinkle of the breadcrumb mixture for a crispy topping.

              Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops for added flavor.

                Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

                  Remove from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired.

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4