Baked Cheesy Shrooms Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a small baking dish.

Wipe each mushroom clean with a damp cloth. Remove and reserve stems by twisting and pulling gently; set caps hollow-side up on the prepared baking sheet.

Finely chop the reserved mushroom stems and set aside for the filling.

Brush the mushroom caps lightly with 2 tbs olive oil (from Mushrooms section) and season with 1 tsp salt and 1/2 tsp black pepper. Place them cap-side up and set aside.

Heat 1 tsp olive oil in a small skillet over medium heat. Add the chopped mushroom stems and the white parts of the green onions; sauté 2–3 minutes until softened and any liquid has evaporated.

Add the minced garlic, finely diced red bell pepper and minced jalapeño to the skillet; cook 1–2 minutes until fragrant but not browned. Remove from heat and let cool 2 minutes.

In a medium bowl, combine 8 oz softened cream cheese, 3/4 cup shredded mozzarella, 1/4 cup grated parmesan, the sautéed vegetable mixture, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp lemon juice, and 1 tbsp chopped parsley. Stir until smooth and evenly incorporated.

Taste the filling and adjust seasoning — add more hot sauce for heat or more lemon/salt to brighten as needed.

Using a small spoon (or a piping bag fitted with a medium round tip), fill each mushroom cap generously with the cream cheese mixture, mounding slightly to create a domed top.

Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the filled mushrooms, then dust with the extra 1 tbsp grated parmesan.

Lightly brush the exposed cheese tops with 1 tsp olive oil to encourage browning.

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until the cheese is melted and the tops are golden brown and the mushrooms are tender. If you want a deeper brown top, finish with 1–2 minutes under the broiler—watch closely to avoid burning.

Remove from oven and let rest 2–3 minutes. Garnish with 1 tbsp chopped fresh parsley and the thinly sliced green parts of the green onions reserved from earlier.

Arrange the baked cheesy shrooms on a serving platter. Serve warm as a starter with toothpicks or small forks. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.