Jalapeno Popper Grilled Stuffed Mushrooms
Cooking stuffed mushrooms on the grill is dandy and all, but stuffing them full of jalapenos and cream cheese and then grilling them makes for an appetizer or side ready to please all your guests.
Servings: 12 people
Ingredients
- 2 pounds mushrooms
- 1 pound pork sausage
- 3 jalapenos seeds removed and finely diced
- 8 ounces cream cheese
- 6 ounces sharp cheddar cheese shredded
- 4 green onions sliced and divided into whites and greens
- 2 Tablespoons Hey Grill Hey Fish and Veggie Rub or packaged ranch seasoning, divided use
- 4 Tablespoons olive oil
Instructions
- Preheat. Preheat grill to 375 degrees F for direct heat grilling.
- Brown the sausage. Cook sausage in a large skillet, breaking the sausage up into small pieces. Once the sausage has started to brown, add in the diced jalapenos. Cook for 2-3 minutes.
- Make the jalapeno popper stuffing. Turn off the heat to the pan and add in the cream cheese, cheddar cheese, 1 Tablespoon of the seasoning, and the whites of the sliced green onions. Stir until well combined.
- Prep the mushrooms. Remove stems from mushrooms and use a small spoon to scrape out the gills. Drizzle mushrooms with olive oil and season on all sides with remaining Fish and Veggie rub or prepared ranch seasoning. Place a spoonful of the sausage filling into each cap.
- Grill. Place stuffed mushrooms directly on the grill grates, filling side up, and close the lid. Grill the mushrooms for 5-7 minutes, or until the filling is hot and the mushrooms have started to brown on the edges.
- Enjoy. Top with sliced green onions and serve.
Video
Nutrition
Calories: 297kcal | Carbohydrates: 4g | Protein: 13g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 394mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 1mg