This recipe puts an earthy, zesty spin on jalapeño poppers. Hearty portobello mushrooms are stuffed with a creamy filling made with pickled green chilis for a tangier, more complex flavor profile than classic jalapeño. Finished with bubbling melted cheddar on the smoker and a sprinkle of crumbled bacon and chives, these make a mouthwatering appetizer.This recipe was created by our partner Paul Saladino who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker.
