Spicy Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. Clean the mushroom caps gently with a damp cloth and use a small spoon to scrape out the dark gills from the underside, creating a small cavity. Brush both sides lightly with 15 milliliters of olive oil and place them gill-side up on a baking tray.

   Tip: Removing the gills prevents the mushrooms from releasing too much moisture during cooking

2. 2

   Heat the remaining 45 milliliters of olive oil in a large skillet over medium heat. Add the diced red onion and cook for about 3 minutes until softened and fragrant.

3. 3

   Stir in the minced garlic and jalapeños, cooking for another minute until aromatic. Add the diced red bell pepper and cook for 4 minutes, stirring occasionally, until the peppers are tender but still have a slight crunch.

   Tip: Don't overcook the peppers or they'll become mushy in the filling

4. 4

   Remove the skillet from heat and fold in the grated cheddar cheese, panko breadcrumbs, fresh cilantro, and lime juice. Season generously with salt and black pepper, then taste and adjust the heat level by adding more jalapeños if desired.

5. 5

   Divide the spicy filling evenly among the eight mushroom caps, mounding it gently into each one. You can make them as full as you like or keep them slightly less packed.

   Tip: If your filling is too warm, let it cool for a minute or two before spooning it onto the mushrooms

6. 6

   Bake for 20 to 25 minutes until the mushrooms are tender, the filling is golden on top, and the cheese is bubbling slightly at the edges. The mushroom caps should release their liquid during cooking.

   Tip: Keep an eye on them toward the end to ensure the breadcrumb topping doesn't burn

7. 7

   Remove from the oven and let cool for 2 minutes before serving. Garnish with extra fresh cilantro if you like and serve warm as an appetizer or light main course.