Green Chile Stuffed Mushrooms
Elevate your appetizer game with these irresistible Green Chile Stuffed Mushrooms! Perfectly tender button or cremini mushroom caps are brimming with a creamy, zesty filling made from softened cream cheese, shredded Monterey Jack cheese, and flavorful diced green chiles. Fresh cilantro and sautéed garlic add a burst of freshness, while a crispy breadcrumb topping brings the perfect crunch. This crowd-pleasing recipe bakes to golden perfection in just 25 minutes, making it a fantastic choice for parties, game nights, or holiday gatherings. Easy to prepare and loaded with Tex-Mex-inspired flavors, these stuffed mushrooms are a bite-sized sensation that will leave everyone asking for the recipe!
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Recipe Information
Ingredients
- 16 pieces Large button or cremini mushrooms
- 4 ounces Cream cheese, softened
- 1 cup Shredded Monterey Jack cheese
- 1 4-ounce can Canned diced green chiles, drained
- 2 cloves Garlic, minced
- 2 tablespoons Chopped fresh cilantro
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside. Finely chop the stems and reserve them for the filling.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 3-4 minutes until softened and fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom stems and garlic, softened cream cheese, shredded Monterey Jack cheese, drained green chiles, cilantro, salt, and black pepper. Mix well until fully incorporated.
Spoon the filling into each mushroom cap, slightly mounding it on top. Arrange the stuffed mushrooms on the prepared baking sheet.
In a small bowl, toss the breadcrumbs with the remaining 1 tablespoon of olive oil until evenly coated. Sprinkle the breadcrumbs over the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the breadcrumb topping is golden brown.
Remove the mushrooms from the oven and let them cool for 5 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 18.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 997 mg | 77% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
