Five years ago if someone had told me that one of my husbands favourite appetizers would be stuffed mushrooms I would’ve been dumbfounded. And yet, here we are today with the dreaded mushroom taking centre stage, and killing it! There is something about this combination of flavours that works so well together. The mushrooms act as a blank canvas and, along with the cream cheese, add a much needed cooling element to these spicy mouthfuls. Topped with breadcrumbs for a little crunch, these are a pretty perfect bite.
I love simple and elegant appetizers like these. They can be prepped in advance or thrown together at the last minute for unexpected guests. I almost always have these ingredients on hand, so I love that this is something I can whip up at any time. I’ve learned that it’s best not to bake them for too long. If the mushrooms get too soft they will start to release their liquid which will spread to the top and soften the breadcrumbs. So, it is best to cook these just until everything is nice and heated through.
If you’re not a fan of mushrooms do not miss out on this filling! The first time I made this I didn’t have enough mushrooms to use all of the filling, and we discovered that it makes a pretty rockin’ spread for breakfast bagels (and I’m sure plain bagels too)! I am a bit obsessed with it’s creamy spiciness and am already scheming of new ways to use it.
- 1 jalapeño, seeded and finely chopped
- 1 green onion, finely chopped
- 4 oz. cream cheese spread (1/2 cup)
- salt and pepper, to taste
- 12 crimini mushrooms, stems removed
- 1 heaping tablespoon panko bread crumbs
- In a small bowl stir together jalapeño, onion, and cream cheese. Season with salt and pepper to taste. Divide filling between mushroom caps. Place on a baking sheet. Top with bread crumbs. Bake at 400ºF for 15 minutes, or until heated through.