Spicy Stuffed Mushrooms
Description
These aren’t your average stuffed mushrooms! Say hello to my unique spicy stuffed mushrooms—bold, fiery, and packed with flavor in every bite. I’ve taken tender mushroom caps and loaded them with a zesty filling of cream cheese, jalapeños, smoked paprika, and a little surprise kick you’ll just have to taste to believe
Ingredients
12–16 whole fresh mushrooms
Olive oil
3 garlic cloves, minced
1 (8 ounce) package cream cheese, room temperature
1 jalapeno, minced
1 4 oz can green chiles, drained
2 tablespoons ranch powder
¾ teaspoon smoked paprika
¾ teaspoon onion powder
¼ teaspoon cayenne pepper, or more to your taste
½ – 1 cup grated Parmesan cheese, plus extra for sprinkling
Cilantro, chopped for serving
Instructions
Preheat oven to 350F and line a baking sheet with parchment paper. Clean mushrooms with a damp paper towel; carefully break off stems. Finely chop stems, discarding the tough end of stems. Heat oil in a large skillet over medium heat. Add chopped mushroom and saute until all moisture has evaporated, then add the garlic and continue to saute, just until fragrant. Remove and set aside to cool.
Meanwhile in a big bowl, combine cream cheese, minced jalapeno, green chiles, ranch powder, smoked paprika, onion powder, cayenne, and Parmesan cheese. The mixture should be thick. Add in the mushroom mixture and stir to combine well. Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet and sprinkle each one with a little more parmesan; and bake for 15-20 minutes or until golden brown and bubbly. Sprinkle with cilantro and serve.
