Description
These Scallion Jalapeño Popper Stuffed Mushrooms are a delightful appetizer or side dish, combining the savory flavors of mushrooms with a creamy, spicy filling. Perfect for parties or gatherings!
Ingredients
Units
Scale
Mushrooms:
- 1 pound baby bella mushrooms
Filling:
- 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
- 1/4 cup diced green onion (scallion)
- 2 tablespoons parmesan cheese
- Extra finely diced scallion (green part only), to garnish
Instructions
- Preheat Oven: Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Prepare Mushrooms: Remove mushroom stems and chop them. Place mushroom caps on the baking sheet.
- Cook Filling: In a skillet, cook mushroom stems with butter, garlic, breadcrumbs, salt, and pepper until golden. Transfer to a bowl and mix with cream cheese, jalapeno, scallions, salt, and pepper.
- Fill Mushrooms: Fill mushroom caps with the filling, sprinkle with parmesan cheese.
- Bake: Bake for 20-25 minutes until golden.
- Serve: Garnish with scallions and enjoy!
Notes
- To make gluten free: use gluten-free breadcrumbs.
- To make vegan: try with vegan substitutes for butter, cream cheese, and cheese.
- Make ahead: assemble ahead and bake when ready.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 134 cal
- Sugar: 2.5g
- Sodium: Not specified
- Fat: 10.9g
- Saturated Fat: 6.4g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 6.2g
- Fiber: 1g
- Protein: 4.6g
- Cholesterol: Not specified
