Recipe of the roasted mushrooms stuffed with scallion and jalapeño, as a flavorful and spicy appetizer, perfect for gatherings or as a side dish. The combination of earthy mushrooms, fresh scallions, and spicy jalapeños creates a dish that is both savory and zesty.
Cooking time:
30 minutes
Ingredients:
16 large cremini or button mushrooms
4 oz cream cheese, softened
3 scallions, finely chopped
1 jalapeño pepper, finely chopped
2 tbsp breadcrumbs
1 tbsp olive oil
salt, to taste
black pepper, to taste
Recipe:
Preheat the oven to 375°F.
Clean the mushrooms and remove the stems, creating space for the filling. Set the mushroom caps aside.
In a bowl, mix the softened cream cheese, chopped scallions, chopped jalapeño, salt, and black pepper.
Fill each mushroom cap with the cream cheese mixture, packing it in firmly.
Place the stuffed mushrooms on a baking sheet.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the mixture over the stuffed mushrooms.
Roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve hot, garnished with extra chopped scallions if desired.
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