These cheese and green chile stuffed mushrooms are the perfect appetizer, quick snack or side dish for any meal, combining the earthy flavor of mushrooms with the creamy, savory goodness of a cheese filling. The smoky kick of green chiles adds just the right amount of heat, making each bite a flavor-packed delight.
With only a handful of ingredients and minimal time for preparation, these stuffed mushrooms are incredibly easy to make and afordable for everyone. The mushrooms bake to perfection, with a golden crust of Parmesan cheese on top just like my mom used to make them, adding a delicious crunch to contrast the creamy interior.
Whether you’re hosting a party, bringing a dish to a potluck, or simply craving something savory, these stuffed mushrooms are sure to impress!
Why do I love this recipe?
I love this recipe because it strikes the perfect balance of savory and spicy, and the textures are delightful—from the tender mushroom caps to the creamy cheese filling and the crispy Parmesan crust. It’s a dish that’s both comforting and exciting, all in one bite.
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Variations on the recipe?
For a twist, you can swap out the smoked cheddar for other cheeses like mozzarella, goat cheese, or Monterey Jack. If you want a meatier version, try adding cooked sausage or bacon to the filling. You can also experiment with different types of chiles, such as poblano or jalapeño, for varying levels of heat.
Serving suggestions?
These stuffed mushrooms are great as an appetizer, but they also pair beautifully with grilled meats or alongside a fresh salad for a light meal.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 3 days. While not ideal for freezing, you can freeze unbaked stuffed mushrooms and bake them fresh later.
Cheese And Green Chile Stuffed Mushrooms
Ingredients
- 30 medium raw button mushrooms about 1 1/2 pounds
- 8 ounces cream cheese softened
- 1 1/4 cups shredded smoked cheddar cheese
- 1/4 cup roasted green chile drained and diced
- 2 tablespoons grated onion
- 1 clove garlic minced
- 1/3 cup grated Parmesan cheese
- Salt and pepper
Instructions
- Prepare the Mushrooms: Preheat your oven to 350°F and set out a 9×13-inch baking dish. Gently pop off the stems of the mushrooms and discard or save them for later use. Use a damp paper towel to wipe off any dirt from the mushroom tops—do not rinse them in water.
- Prepare the Cheese Filling: In a medium bowl, mix together the cream cheese, smoked cheddar cheese, diced green chile, onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well until fully combined.
- Stuff the Mushrooms: Use a spoon to fill each mushroom cap with the cheese mixture, packing it in tightly. Don’t worry if some filling overflows—just be mindful not to overstuff them.
- Coat with Parmesan: Press the top of each cheese-stuffed mushroom into grated Parmesan cheese to form a crust, then place the mushrooms in the prepared baking dish, cheese-side-up. They can be snug in the dish, as they will shrink while baking.
- Bake and Serve: Bake the stuffed mushrooms for 30-35 minutes, or until the tops are puffed and golden. Remove from the oven and serve warm.
- Enjoy!
