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Asiago and Jalapeño Stuffed Mushrooms

Updated Aug 17, 2023Published Jan 13, 2017 By Julia 3 CommentsThis post may contain affiliate links.

Summary:
Make these easy stuffed mushrooms with asiago cheese, bread crumbs, oregano, and diced jalapeños. No cream cheese needed.
Asiago and jalapeño stuffed mushrooms

Asiago Jalapeño Stuffed Mushrooms

5 from 1 vote
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Prep: 25 minutes mins
Cook: 20 minutes mins
Yield: 2 servings

INGREDIENTS

  • 30 ounces white mushrooms about 30 individual, stems removed
  • 1/2 cup finely grated asiago cheese
  • 1/2 cup panko bread crumbs
  • 2 jalapeños seeded and diced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • fresh chives for garnish

INSTRUCTIONS

  • Combine asiago cheese, bread crumbs, diced jalapeños, oregano, salt, and pepper in a mixing bowl. Stir until well-mixed. Add 2 tablespoons of olive oil and mix together. This will be the mushroom filling.
  • Grease a large baking tray with 1 tablespoon of olive oil. Distribute the mushroom filling among the mushroom caps. Place the mushrooms on the greased baking tray, filling side up. Drizzle olive oil over the filling of each mushroom.
  • Bake at 400 F until the mushrooms have released their juices and the tops are golden, about 20 minutes. Garnish with fresh chives and serve.

NUTRITION

This recipe yields 17.5 g net carbs per serving.
Nutrition Facts Per Serving
Calories 720
Total Fat 66g 101%
   Saturated Fat 13g 67%
   Trans Fat 0g
Cholesterol 25mg 8%
Sodium 970mg 41%
Potassium 1420mg 41%
Total Carb 23.5g 8%
   Dietary Fiber 6g 25%
   Sugars 9.5g
Protein 22g
Vitamin A 9% · Vitamin C 40% · Calcium 23% · Iron 14%

PHOTOS

Asiago and jalapeño stuffed mushrooms
Asiago and jalapeño stuffed mushrooms

NOTES & TIPS


For the mushrooms, any size ranging from 1 inch to 3 inches in diameter will work well. The larger the mushroom, the easier it is to stuff with delicious filling, but it is not necessary to use only the largest mushrooms.
To remove mushroom stems, apply pressure on the stem by pushing it sideways until it snaps off. After that, I typically discard the stem, but you can save them for another dish if you prefer.
This recipe is an easy appetizer to make in bulk for parties. You can prepare the filling and stuff the mushrooms ahead of time, and refrigerate until ready. When your guests arrive, you can pop them in the oven and have them ready to eat soon afterwards.

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Filed Under: Appetizers Tagged With: asiago, bread crumbs, jalapeno, mushrooms, oregano, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Karla

Amazing!!! Thanks for sharing.

Vote Up0Vote Down  Reply
7 years ago
Julia @ HappyFoods Tube

I’ve been meaning to make stuffed mushrooms for a while but wasn’t sure what to pun in them as I didn’t wanna go with cheese only. This recipe sounds delicious, thanks for the inspiration! 🙂

Vote Up0Vote Down  Reply
8 years ago
Julia

I also had the same dilemma when I thinking about making stuffed mushrooms! It seemed to me that everyone just wanted cream cheese as the stuffing 🙂

Vote Up0Vote Down  Reply
8 years ago

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