Description
Two favorite appetizers unite! Creamy, spicy jalapeno popper filling is stuffed inside of fresh mushrooms and topped with a crispy, golden brown topping.
Ingredients
- 24 ounces, weight Button Mushrooms, Cleaned And Stems Removed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 package (8 Oz. Package) Cream Cheese, At Room Temperature
- ½ cups Mayonnaise
- 3 whole Jalapeños, Minced (seeded For Less Heat)
- 1 clove Garlic, Minced
- 1 cup Shredded Cheddar Cheese
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly-ground Black Pepper, Plus More For Seasoning
- ¾ cups Seasoned Panko Crumbs
- 2 Tablespoons Unsalted Butter, melted
Preparation
Preheat oven to 350 F. Spray a 9 x 13” baking dish with non-stick cooking spray. Set aside.
Brush the outside of the mushrooms with olive oil and sprinkle lightly with black pepper. Place them in the baking dish with the opening facing up.
In a medium bowl, mix together the cream cheese, mayonnaise, jalapenos, garlic, cheddar, salt, and pepper.
In a separate small bowl, pour the melted butter over the panko crumbs. Stir thoroughly to coat all the crumbs in butter.
Fill the mushrooms evenly with the cream cheese mixture. Top each of the mushrooms with the panko crumbs.
Bake for 40-45 minutes, until the tops are a deep, golden brown. Serve hot.
Popper filling adapted slightly from Brown Eyed Baker.
