This post is sponsored by Stella® Cheese but the content and opinions expressed here are my own. The holiday season is here and I am super excited! In fact, I am almost finished decorating the house, and am now focused on the cooking and baking. I am all about gourmet food, with little effort, and these Asiago & Jalapeno Stuffed Portobello Mushrooms are a perfect combination of both, to serve at my holiday gatherings!
This recipe is super tasty, yet requires little effort and can be made from start to finish in about 30 minutes. It’s a perfect party appetizer and only calls for 3 simple and deliciously fresh ingredients.
You’ll need a package of portobello mushrooms, a jalapeno pepper and some Stella Shredded Asiago Cheese. The Stella cheese really puts a gourmet touch on this stuffed mushrooms recipe, and gives it that delicious cheesy flavor. Click here to find Stella’s variety of cheeses in a store near you.
You’ll start by washing the mushrooms and removing the stems. Then chop the jalapeno into fine pieces. In a small bowl, mix the jalapeno and 2 oz of Stella Shredded Asiago Cheese. Line a baking sheet with aluminum foil and place the mushroom caps onto it. Using a small teaspoon, spoon the mixture into the mushroom caps.
Bake at 350 degrees for 15 minutes. Serve hot and enjoy! (Printable version of recipe below)
These Asiago & Jalapeno Stuffed Portobello Mushrooms are a crowd favorite and can be prepped ahead of time, then heated back up when it’s time to serve the food. They will be the hit of your party!
Asiago & Jalapeno Stuffed Portobello Mushrooms
And now, without further ado, here is the printable version of this simple and delicious holiday appetizer.
- 8oz potobello mushroom caps
- 1 jalapeno, finely diced
- 2 oz Stella Shredded Asiago Cheese
- Preheat oven to 350 degrees
- Line a baking sheet with aluminum foil
- Wash mushrooms and remove stems.
- Place on baking sheet
- Finely chop jalapeno, place into a small bowl
- Add Stella Shredded Asiago Cheese to bowl and stir both ingredients together
- Using a small teaspoon, spoon mixture into mushroom caps.
- Bake for 15 minutes
- Remove and serve hot!