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Start out by roasting jalapeños over a gas burner or under the broiler until the skin in charred and blackened. Allow to steam for a bit, peel the skin off and chop, then fold into mozzarella, pepper Jack, and cream cheese for the filling. I like to roast the mushrooms for a bit before I stuff and cook them; this drives off some moisture that can otherwise sog out your filling. Toss the mushrooms with Thai chili sauce and fill with the cream cheese filling. Slices of zucchini are grilled on a grill pan (or outdoor grill if you want) and toss with more Thai chili sauce for extra flavor and spice. Top with the zucchini rounds and bake until tender and the filling is melted. Then prepare for one of the best stuffed mushroom recipes you’ve ever tasted!
Spicy Roasted Jalapeño Stuffed Mushrooms with Zucchini
- Yield: 6 to 8 servings 1x
Description
The perfect party food: stuffed mushrooms with a cheesy, roasted jalapeño cream cheese and topped with grilled zucchini. Toss with Thai chili sauce for extra flavor and heat!
Ingredients
- 2 medium jalapenos
- 1–1/2 pounds cremini mushrooms, washed and stems removed
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup (2 ounces) coarsely grated mozzarella cheese
- 1/2 cup (2 ounces) coarsely grated Pepper Jack cheese
- 1 garlic clove, finely minced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 to 3/4 cup sweet Thai chili sauce
- 2 thin zucchini, sliced into 1/4-inch rounds
- Sliced fresh chives, for serving, if desired
Instructions
- Over the burner of a gas stove or under the broiler on high, char the jalapenos until the skin is blacked and blistered all over. Transfer to a small bowl and cover with plastic wrap. Allow the peppers to sit for at least 15 minutes to soften and cool. When cooled, remove the stems and seeds and finely chop.
- Preheat the oven to 400°. Place a cooling rack inside an aluminum foil-lined baking sheet and place the mushrooms, cap side down, on the rack. Bake for 12 to 15 minutes, until the mushrooms have released some of their juices. Allow to cool slightly; when cool enough to handle, transfer to a large mixing bowl and toss with 1/2 cup of Thai chili sauce (reserve the bowl and any remaining sauce). Return to the cooling rack on the sheet pan, cap side up and set aside.
- To make the filling: In a medium mixing bowl, combine the cream cheese, mozzarella, pepper Jack, garlic and minced jalapenos. Season to taste with salt and pepper. Fill the mushroom caps just over the top (don’t overfill!), pressing down lightly to compress the filling.
- Preheat a grill pan over high heat. Lightly grease with olive oil and place the zucchini rounds on the pan. Grill for about 1 to 1-1/2 minutes per side, until the zucchini has softened slightly and has grill marks. Add to the reserved mixing bowl with the chili sauce. Season with salt and pepper, and toss to coat with any remaining chili sauce. Add more sauce if necessary to coat the zucchini. Place one zucchini round on the top of each mushroom, pressing down to level off the filling. Place a toothpick through the center to secure the zucchini to the mushroom. Continue until all of the mushrooms are filled. Transfer to the oven and bake for 15 to 20 minutes, until the filling is hot and the zucchini is tender. Let cool slightly before serving; top with the sliced chives, if using.
- Category: Appetizers
