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Creamy Jalapeno Stuffed Mushrooms

Indulge in these savory, creamy jalapeno stuffed mushrooms that are easy to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 16 pieces large button mushrooms with the stems removed
  • 1 cup cream cheese softened for easier mixing
  • 1 cup shredded cheddar cheese or your favorite cheese
  • 2 pieces jalapenos finely chopped, seeds removed for less heat
  • 2 cloves garlic minced, for that aromatic flavor
  • 1 teaspoon onion powder to enhance the taste
  • 1/2 teaspoon black pepper for a little kick
  • 1/2 teaspoon salt to balance flavors
  • 1 tablespoon olive oil for roasting the mushrooms

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the mushrooms gently and remove the stems. You can save the stems for another recipe or finely chop them to add to the filling.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapenos, minced garlic, onion powder, black pepper, and salt. Stir until everything is evenly mixed.
Stuffing and Baking
  1. Gently spoon the filling into each mushroom cap, packing it to create a generous mound atop each.
  2. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil.
  3. Put the baking sheet in the oven and bake for about 20 minutes or until the mushrooms are tender and the tops are golden and bubbling.
Serving
  1. Once out of the oven, let them cool for a minute before serving. You can garnish with additional jalapenos or herbs for an extra touch.

Notes

For a lighter option, consider swapping cream cheese with Greek yogurt or a dairy-free alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat at 350°F (175°C) for about 10 minutes until warmed through.