Popper Mushrooms
1 hr 20 mins - Prep 20 mins / Cook 1 hr
Beginner
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.
4 Servings
Ingredients
For the Recipe
- 8 Portobello Mushrooms
- 8 oz. Room Temperature Cream Cheese
- 1/2 cup Sliced Green Onions
- 2 Tbsp Diced Pickled Green Onions
- 1 Tbsp All-Purpose Seasoning
- 1 cup Shredded Cheddar Cheese
- 1 lbs Diced or Crumbled Cooked Bacon
- Chopped Chives
Preparation
List
Steps
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1.
Preheat your smoker to 300ºF and set up the grates for indirect heat cooking.
2.
Remove all the stems from the mushrooms.
3.
In a bowl, add cream cheese, green onions, green chilis, all purpose seasoning, 1/2 cup of the cheddar and most of the bacon, reserving some pieces for garnish at the end. Mix well.
4.
Fill the mushroom caps with the popper mixture.
5.
Cook the stuffed mushrooms on the indirect heat side of the smoker for 30-40 minutes.
6.
Top the mushrooms with the remaining 1/2 cup of shredded cheddar and close the lid.
7.
Cook for an additional 10-15 minutes or until the cheese is melted to your preference, then remove from the smoker and let cool for 5-10 minutes.
8.
Garnish with bacon and chives and serve.
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