Close your eyes and imagine roasted poblano pepper blended with homemade chimichurri sauce and creamy cheeses all stuffed in Baby Bella mushrooms. That vision is exactly what you get with this Chimichurri & Poblano Pepper Stuffed Mushroom recipe. It may sound like a complicated dish to make, but you can have this on your plate in no time.
If you have guests over for a small gathering or even for game day, this quick bite is perfect for serving. The herbal notes from the fresh chimichurri combined with the slightly smokey flavor from the roasted poblano pepper send these mushrooms into overdrive. Then you layer in the creamy consistency of the cheeses and the earthy aroma of the mushrooms — it’s the appetizer everyone will love.
Speaking of cheese, the recipe uses three types: Parmesan cheese for its nutty flavor, cheddar cheese for its sharpness, and Neufchatel for its cream-cheese texture and saltiness. The three kinds of cheese play well together, each offering its own flavor profile.
Bite-sized and perfect for picking up and going, these stuffed mushrooms are simple to make. All ingredients, including the mushroom stems, are combined and loaded into the mushroom caps. After a quick bake in the oven, they are ready to enjoy!
Ingredients you’ll need:
All you will need to make this delicious recipe is a few ingredients you can grab at your local grocery:
You can’t have stuffed mushrooms without the mushrooms, so you will need whole Baby Bella mushrooms. Aside from the gills, you’ll use the entire mushroom in this recipe. You can also use cremini mushrooms if you prefer.
The roasted poblano pepper brings in the antioxidants and smokey notes.
The fragrant and quick chimichurri sauce is made with olive oil, garlic, fresh parsley, red wine vinegar, and a few seasonings.
And for the cheeses, you’ll need grated Parmesan cheese, cheddar cheese, and Neufchatel cheese (which is 10% lower in fat than your standard cream cheese). If you don’t have Neufchatel on hand, you can substitute traditional cream cheese.
The Panko breadcrumbs add texture and enhance the flavors making this recipe extra special.
How to make stuffed mushrooms:
You will begin this recipe by making the chimichurri sauce. Add the fresh parsley, olive oil, red wine vinegar, minced garlic, black pepper, crushed red peppers, Himalayan pink salt, and garlic powder into a food processor(paid link) and blend until smooth, then set to the side.
Roast the poblano pepper on an open flame until charred. Allow to cool before removing the seeds and stem. Set it to the side.
Remove the stems from the whole mushrooms and remove gills from the mushroom cap. Place the stems and roasted poblano pepper into the food processor(paid link) and blend for 30 seconds.
Heat a skillet at medium heat and add 1 tbsp of olive oil. Cook mushroom stem and poblano pepper mixture for 5 minutes. Remove from the heat.
In a large bowl, add the Neufchatel cheese, grated Parmesan cheese, cheddar cheese, the mushroom and poblano mixture, chimichurri sauce, thyme, and 1/3 cup Panko breadcrumbs and mix together.
Stuff the mushroom caps with the blended ingredients, then top off with remaining Panko breadcrumbs. Bake stuffed mushrooms for 12 to 15 minutes at 375 degrees.
That first bite is like nothing else! Serve these stuffed mushrooms at your next party or game day. You can even make them a complete meal by using portabella mushrooms!
Savory stuffed mushrooms made with homemade chimichurri and roasted poblano pepper and three cheeses make for the perfect appetizer or snack.
1/2cup fresh parsley
1/3cup olive oil
2 tsp red wine vinegar
1 tbsp minced garlic
1 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp Himalayan pink salt
1/2 tsp garlic powder
1 whole poblano pepper, roasted
16oz whole Baby Bella mushroom
8oz Neufchatel Cheese
1cup grated Parmesan cheese
1/2cup cheddar cheese
2/3cup Panko breadcrumbs, divided
1/2 tsp ground thyme
Add the fresh parsley, olive oil, red wine vinegar, minced garlic, black pepper, crushed red peppers, Himalayan pink salt, and garlic powder into the food processor(paid link) and blend until smooth. Set to the side.
Roast poblano pepper on an open flame until charred, then allow to cool before removing seeds and stem. Set to the side.
Remove stems from the whole mushrooms and remove gills from mushroom cap.
Place the mushroom stems and poblano pepper into the food processor(paid link) and blend for approximately 30 seconds. Set to the side.
Heat a skillet at medium heat and add 1 tbsp of olive oil. Cook mushroom stem and poblano mixture for 5 minutes. Set to the side.
In a large bowl, add the Neufchatel cheese, grated Parmesan cheese, cheddar cheese, cooked mushroom and poblano mixture, thyme, chimichurri sauce, and 1/3 cup Panko breadcrumbs and mix until combined.
Stuff the mushroom caps with the filling, then top off with remaining Panko breadcrumbs.
Place mushrooms on a non-stick baking sheet(paid link) and bake for 12 to 15 minutes at 375 degrees.