Scallion Jalapeño Popper Stuffed Mushrooms
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(16)
Ingredients
6 servings
- 1 pound baby bella mushrooms
- 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 (you can deseed if you are sensitive to spice)
- ¼ cup diced green onion (scallion)
- 2 tablespoons parmesan cheese
- Extra finely diced scallion (green part only), to garnish
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Preparation
Step 1
Preheat the oven to 400°. Line a baking sheet with parchment paper to prevent sticking, or you can spray with cooking spray.
Step 2
Remove the stems from your mushrooms and chop stems into small pieces. Place the mushroom caps on the prepared baking sheet lined with parchment paper.
Step 3
In a medium skillet or pan, add butter and place the pan over medium high heat. Add the mushroom stems, season generously with salt and pepper and cook until slightly golden, about 5-8 minutes. During the last minutes or two of cooking, add in the garlic and breadcrumbs and cook until breadcrumbs are nice and toasted and golden brown, stirring frequently.
Step 4
Transfer mushroom stem/breadcrumb mixture to a large bowl. Add in cream cheese, jalapeno, scallions and a little more salt and pepper. Fill the mushroom caps with filling and sprinkle with a little parmesan cheese on top.
Step 5
Bake for 20-25 minutes or until the mushroom tops are nice and golden and the mushrooms are tender. Garnish with finely chopped scallion. Serves 6, about 2 mushrooms each, depending on how large your mushrooms are.
Step 6
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