Mozzarella Popper Stuffed Mushrooms

My friend Sarah brought these to a game night last winter and I literally hovered near the platter the entire evening. The way the cheesy filling gets all bubbly and golden while the mushrooms turn tender and earthy is just something special. I had to ask for the recipe before I even left her apartment.

Last month I made three batches for my sisters birthday because the first two pans vanished before guests even arrived. My dad, who usually claims he doesnt like mushrooms, ate six and then pretended he didnt know where they went. Now theyre my go to whenever I need something that guarantees empty plates and happy people.

Ingredients

• 20 large white button or cremini mushrooms: Look for caps that are firm and smooth without slimy spots and gently wipe them clean instead of running under water to keep them from getting soggy
• 4 oz (115 g) cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly into the filling without any lumps
• 1/2 cup (60 g) shredded mozzarella cheese: This creates that gorgeous stringy pull when you bite into the warm mushrooms
• 1/2 cup (60 g) shredded sharp cheddar cheese: Sharp cheddar gives the filling that classic popper punch and depth of flavor
• 2 green onions, finely chopped: Both the white and green parts add a mild onion flavor that brightens all that rich cheese
• 1–2 jalapeños, seeded and finely diced: Adjust based on your heat tolerance and remember most of the spice lives in those white membranes
• 2 cloves garlic, minced: Fresh garlic makes all the difference here so avoid the jarred stuff if possible
• 1/2 tsp smoked paprika: This adds this subtle smoky layer that makes people ask what your secret ingredient is
• 1/4 tsp ground black pepper: Freshly cracked gives way more flavor than the pre ground stuff
• 1/4 tsp salt: Just enough to bring all the flavors together without overpowering the mushrooms
• 1/3 cup (35 g) breadcrumbs: Panko works beautifully here for extra crunch but regular breadcrumbs are perfectly fine
• 2 tbsp unsalted butter, melted: Make sure its melted completely so it coats every crumb evenly
• 2 tbsp grated parmesan cheese (optional): Totally optional but adds this salty savory finish on top
• 1 tbsp fresh parsley, finely chopped: Adds this fresh pop of color that makes them look restaurant worthy

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper so cleanup is effortless later

Prep the mushrooms:

Gently remove stems and wipe the caps clean with a damp paper towel then pat them completely dry with another towel

Make the cheesy filling:

In a medium bowl mix the cream cheese, mozzarella, cheddar, green onions, jalapeños, garlic, smoked paprika, black pepper, and salt until everything is smoothly combined

Stuff the caps:

Spoon or pipe the cheese mixture into each mushroom cap creating a nice little mound on top

Create the crunchy topping:

Mix the breadcrumbs with melted butter and parmesan if using until every crumb is coated

Top them off:

Sprinkle the buttery crumbs evenly over all the stuffed mushrooms

Bake until golden:

Arrange on the prepared baking sheet and bake for 20 to 25 minutes until the mushrooms are tender and the tops are beautifully browned

Finish and serve:

Let them cool for just a couple minutes then scatter fresh parsley on top and serve them while theyre still warm and gooey

Pin it

These became my emergency appetizer after that time my neighbor dropped by unexpectedly and I threw them together with things I already had in the fridge. Now she texts me ahead of time hoping theyll be on the menu whenever she comes over.

Making Them Ahead

You can stuff the mushrooms and keep them in the fridge for up to 4 hours before baking. Just add the breadcrumb topping right before they go into the oven so it stays crispy and doesnt get soggy from sitting.

Perfect Pairings

These work beautifully alongside a simple green salad with tangy vinaigrette to cut through all the cheese. I also love serving them with a cold beer or crisp white wine when friends come over for casual hangouts.

Getting The Best Results

The key is not overfilling the mushroom caps or the cheese will spill out during baking and youll lose all that delicious filling. Also try to pick mushrooms that are similar in size so they all finish cooking at the same time and none get overdone while others are still baking.

• Use a small spoon or piping bag for neat filling and less mess
• Let them rest about 5 minutes after baking so the cheese sets slightly
• Space them out on the baking sheet so hot air can circulate around each mushroom

Pin it

Watch peoples faces light up when they take that first bite of warm cheesy filling mixed with the tender mushroom. There is something so satisfying about serving food that makes people pause and really enjoy what theyre eating.

Recipe FAQs

→ What mushrooms work best for stuffing?

Large white button or cremini mushrooms with firm caps are ideal for stuffing due to their size and ability to hold fillings well.

→ How do I make the filling creamy and flavorful?

Combine cream cheese with shredded mozzarella and sharp cheddar, then add chopped green onions, jalapeños, garlic, and smoked paprika to achieve a rich and zesty blend.

→ Can I make these spicier?

Yes, by including jalapeño seeds or adding a pinch of cayenne pepper, you can easily increase the heat level.

→ What topping options add extra texture?

A mix of melted butter and breadcrumbs sprinkled on top creates a crisp, golden crust that contrasts nicely with the creamy filling.

→ Are these suitable for gluten-free diets?

Yes, using gluten-free breadcrumbs ensures this dish remains gluten-free without compromising the crunchy topping.