Jalapeño Cream Cheese Stuffed Mushrooms
User Reviews
5
Jalapeño Cream Cheese Stuffed Mushrooms
Description
This recipe uses whole crimini or button mushrooms, cleaned and prepared by removing the stems. The minced stems are cooked with jalapeño and garlic in butter to form a flavorful base for the filling. Cream cheese is cut into small pieces to melt quickly and is combined with sharp cheddar cheese for richness and tang. Garlic powder, onion powder, salt, and pepper ensure the filling is well-seasoned.
The mixture is spooned into mushroom caps and topped with panko breadcrumbs to give a slight crunch when baked. Baking at 375°F heats the filling thoroughly while softening the mushrooms slightly. The heat level can be adjusted by controlling the amount of jalapeño seeds included in the filling.
Choosing medium-sized mushroom caps offers a good filling-to-mushroom ratio, usually yielding about 16 stuffed mushrooms. Larger caps may reduce the number slightly but hold more filling, and smaller mushrooms will hold less.
Ingredients
- 16 oz crimini mushroom see notes, or button mushroom, with stems
- 1 jalapeno pepper 1/4 cup minced, medium-large
- 1 clove garlic
- 1 TBSP butter oil works too if needed, unsalted
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt I added 1/8 tsp each, to taste
- black pepper I added 1/8 tsp each, to taste
- 2 oz cheddar cheese approx. 1/2 cup plus extra for topping, sharp white, grated
- 4 oz cream cheese
- 3-4 TBSP panko breadcrumbs (skip for GF + keto)
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, or spritz with olive oil spray if preferred.
- Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.
- Finely mince the stems and measure out 1 cup of mushroom stems for your filling.
- Mince your jalapeño and garlic clove. The seeds help control the heat, so for less spicy mushrooms take out all the seeds. For a little kick add a few into the filling and for spicy mushrooms, include all the seeds!
- Melt butter in a pan or skillet over medium-high heat and add your minced mushroom stems, jalapeño, and garlic. Sauté for 3-4 minutes until tender then season with garlic powder, onion powder, salt, and pepper.
- Dice your cream cheese into small cubes (to help it melt faster) and add it to the pan, stirring until melted. Mix in grated white cheddar cheese and remove from heat.
- Spoon cream cheese mixture into each mushroom cap then sprinkle with a little extra white cheddar. If desired, top with panko breadcrumbs as well.
- Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and the mushrooms are deliciously tender. Dive in while they're hot!
Notes
- Select medium-sized crimini or button mushroom caps to get about 16 stuffed mushrooms.
- Adjust spiciness by including more or fewer jalapeño seeds in the filling.
- The nutrition facts provided are estimates; adjust as necessary based on exact ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16stuffed mushrooms
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 60mg | 3% |
| Potassium | 107mg | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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