Jalapeño Popper Mushrooms: A Savory, Spicy Baked Appetizer

Preheat your oven to 375°F (190°C).
Clean the mushroom caps and remove the stems. You can use a small spoon to gently scoop out the insides if needed, leaving a little cavity for the filling.
Make the Jalapeño Popper Filling:

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, chopped jalapeños, mayonnaise, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
Optionally, stir in chopped green onions for added flavor.
Stuff the Mushrooms:

Spoon the cheese mixture into the hollowed-out mushroom caps, filling them generously. Make sure the filling is heaping on top of each mushroom.
Optional Topping:

If you’d like a crispy topping, sprinkle panko breadcrumbs over the stuffed mushrooms. This will give them a golden, crunchy finish as they bake.
Bake the Mushrooms:

Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake for 18-20 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden on top.
Serve:

Garnish the jalapeño popper mushrooms with freshly chopped cilantro or parsley for a pop of color and freshness. Serve immediately as a hot appetizer or side dish.
Serving and Storage Tips: