Name: Spicy Cap Mushrooms with Thai Chili Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: Thai Fusion
Ingredients: ¼ tsp black pepper; ⅓ cup grated Parmesan; ⅓ cup Thai sweet chili sauce (plus extra for serving); ½ cup shredded mozzarella; ½ tsp salt; 24 medium-large cremini mushrooms, stems removed; 3 cloves garlic, minced; 3 green onions, finely chopped; 8 oz cream cheese, softened; Optional: ¼ cup panko + 1 tbsp melted butter for topping

Plump cremini mushroom caps stuffed with creamy cheese, garlic, and herbs, then baked until golden and drizzled with a sweet-spicy Thai chili glaze. An addictive appetizer or side that disappears in seconds.

Why You’ll Love This Recipe

These Spicy Cap Mushrooms are pure flavor fireworks: meaty cremini caps get filled with a garlicky, cheesy mixture that turns golden and bubbly in the oven, then you hit them with a glossy Thai sweet chili sauce that brings the perfect balance of heat, sweetness, and tang. They’re elegant enough for parties yet easy enough for weeknight snacking, naturally low-carb, and completely irresistible. One bite of the crispy edges, creamy center, and sticky-spicy glaze and you’ll be fighting over the last mushroom—make a double batch every time!

Recipe Tips and Tricks

Remove stems completely and scoop a little extra for more filling.
Pat mushrooms dry so filling sticks perfectly.
Don’t overfill—cheese puffs as it bakes.
Broil the last 2 minutes for extra golden tops.
Warm the Thai chili sauce slightly—it drizzles better.
Use a small spoon or piping bag for neat stuffing.
Serve immediately—best hot and gooey.

Yield: 24 Stuffed Caps

Spicy Cap Mushrooms with Thai Chili Sauce

Cheesy stuffed mushrooms drizzled with sweet-spicy Thai chili—irresistible party bites!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ tsp black pepper
⅓ cup grated Parmesan
⅓ cup Thai sweet chili sauce (plus extra for serving)
½ cup shredded mozzarella
½ tsp salt
24 medium-large cremini mushrooms, stems removed
3 cloves garlic, minced
3 green onions, finely chopped
8 oz cream cheese, softened
Optional: ¼ cup panko + 1 tbsp melted butter for topping

Instructions

Preheat & prep: Set oven to 375°F and line a baking sheet with parchment—your golden bites are coming!
Clean mushrooms: Wipe caps with damp paper towel, then pop out stems and scoop a little extra space.
Make filling: Beat cream cheese until smooth, then mix in mozzarella, Parmesan, garlic, green onions, salt, and pepper.
Stuff generously: Spoon or pipe filling into each cap—mound it high, they shrink a bit!
Optional crunch: Mix panko with melted butter and sprinkle on top—pure texture heaven.
Bake to golden: 18–20 minutes until cheese is bubbly and edges are browned.
Broil for glory: Switch to broil last 2 minutes—watch them turn irresistible!
Warm the glaze: Gently heat Thai sweet chili sauce so it drizzles like silk.
Drizzle with love: Spoon warm sauce over each hot mushroom—watch it pool beautifully.
Serve immediately: Arrange on a platter with extra sauce for dipping—watch them vanish!

Notes

Warm sauce clings better than cold—30 seconds in microwave does the trick.
Make filling ahead and stuff just before baking.
Leftovers are rare, but they reheat beautifully in the oven.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 78Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 17mgSodium 219mgCarbohydrates 3gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.