Description
Creamy Jalapeño Stuffed Mushroom Bites deliver spicy sophistication in one irresistible appetizer. Succulent mushroom caps become delectable vessels filled with rich cream cheese and zesty jalapeño, promising a perfect balance of heat and comfort for party guests.
Ingredients
Scale
Main Ingredients:
- 20 button mushrooms, cleaned, stems removed
- 4 ounces (113 grams) cream cheese, softened
- 1 cup (226 grams) cheddar cheese, shredded
- 1 fresh jalapeño, minced (seeded if preferred less spicy)
Seasoning:
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
Garnish:
- 1 tablespoon flat-leaf parsley, minced
Instructions
- Thoroughly clean white button mushrooms, removing stems and creating a clean, smooth cavity for the flavorful filling.
- In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, finely diced jalapeño peppers, kosher salt, and freshly ground black pepper until the mixture reaches a uniform, creamy consistency.
- Using a small spoon, carefully fill each mushroom cap with the cheese mixture, gently pressing down to ensure the filling is compact and evenly distributed.
- Sprinkle the remaining shredded cheddar cheese over the top of the stuffed mushroom caps, creating a promising layer for melting.
- Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven for even heat distribution.
- Arrange the stuffed mushrooms on a rimmed baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake for 15-20 minutes, or until the cheese melts completely and develops a light golden-brown color on top.
- Remove from the oven and allow the mushroom bites to cool for 3-4 minutes, helping them set and preventing burning.
- Garnish with freshly chopped parsley to add a bright, herbaceous finish that complements the rich, spicy filling.
- Serve warm as an appetizer or party snack, offering a delightful blend of creamy, spicy, and herbal flavors.
Notes
- Prep ahead by softening cream cheese at room temperature for easier mixing and smoother texture.
- Remove jalapeño seeds for milder heat or keep them for an extra spicy kick, depending on your preference.
- Choose medium-sized mushrooms with sturdy caps to ensure they hold the creamy filling without collapsing.
- Pat mushrooms dry completely before stuffing to prevent excess moisture during baking.
- Let mushrooms rest for 2-3 minutes after baking to allow filling to set and prevent burning your mouth.
- Serve immediately for the best flavor and texture, when cheese is still warm and melty.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 10
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg