If you're looking for a scrumptious and wholesome alternative to the classic steak dish, then these grilled portobello mushrooms stuffed with delectable cheesy jalapeño popper filling are the perfect choice for you. These "portobello steaks" are a truly satisfying and filling option, and if you still want that steak, we suggest grilling one steak alongside one mushroom for a hearty dinner for two. We guarantee that this mouth-watering dish will exceed your expectations and leave you absolutely delighted with its savory taste and cheesy goodness.
Grilled Portobello Mushrooms
Our favorite way to enjoy grilled Portobello mushrooms is by stuffing them with a combination of melted cheeses and toppings. For this recipe, we decided to turn our love for Jalapeño Poppers into a stuffing for the juicy Grilled Portobello Mushrooms. The result was a delicious combination of the earthy, meaty texture of the mushroom and the creamy, spicy flavor of the Jalapeño Popper.
A stuffed Portobello mushroom dish is an excellent way to satisfy everyone's taste buds, including those who are not fond of vegetarian meals. Personally, I am not a big fan of mushrooms, but this recipe has won my heart. The dish is so delicious that I don't even miss meat. If you are cooking for non-vegetarians, the meaty "steakness" of the mushroom will win them over. This recipe is a surefire way to impress your guests while keeping everyone happy and satisfied. Here are a few more of our favorite mushroom recipes you might enjoy. The Pizza Stuffed Portobello Mushroom, The Gouda Cheese Mushroom, The Peso Stuffed Mushroom with Feta, and The Blue Cheese Mushroom
How to Make Portobello Mushroom "Steaks"
These mushrooms can be cooked through grilling, baking, or air frying. When using the air fryer, set it to 400 degrees and cook for 8 minutes. Make sure to check on the mushrooms every few minutes, all air fryers are a little different, so cooking times may vary.
Preparing Jalapeño Popper Grilled Portobello Mushroom Steaks
When I'm getting ready to cook or grill portobello mushrooms, I always start by giving them a good rinse under some cold water to make sure they're nice and clean. Once they're all clean, I grab a paper towel and pat them dry. After that, I remove the stems (save them for an omelet) and give the mushrooms a good spray of cooking spray. To make them even more delicious, I like to season them with some adobo before tossing them on the grill.
Place the Portobello Mushrooms face down on the grill over direct heat. Leave them there for one to two minutes. Flip over and leave on the direct heat for about 30 seconds. Then move the mushrooms to the indirect heat. There will be a lot of liquid in the middle of the mushrooms, leave that, it keeps the mushroom from drying out.
To make the filling: Mix together cheese, cream cheese, and chopped jalapeños. Spoon the cheese into the mushrooms and put the cover of the grill down to melt the cheese. It takes about 5 minutes - depending on how hot the grill is.
When the cheese is nicely melted, move the mushroom to a serving place and sprinkle with your favorite topping. Since this is a Jalapeño Popper Stuffed Mushroom, we like to add chopped cilantro, green onions, more chopped jalapeños, creama, and even chopped bacon.
NOTE: You can add a smoky flavor to your Jalapeño Popper Grilled Portobello Mushrooms. Just place the jalapeño peppers on the grill and char the skin to roast them. Put the roasted peppers in a container or paper bag. This will help them steam and make it easy to pull the outside skin off. Let the peppers cool. Remove the skin and cut off the stem. Finally, chop the peppers and mix with the cheese mixture.
We love stuffed mushrooms so much we have several other recipes.⤵️
Easy & Delicious Grilled Portobello with Jalapeño Popper Filling
A Few Things We Use
Ingredients
- 4 Large Portobello Caps
- 2 teaspoons Adobo Seasoning
- 8 Ounces Cheddar Cheese Shredded
- ½ Cup Whipped Cream Cheese
- 4 Jalapeño Peppers Chopped
- Cooking Spray
- ¼ Cup Cilantro Optional, for topping
- 2 Green Onions Optional, for topping
Instructions
- Get the coals started for a charcoal grill, or start heat on a gas grill.Rinse the mushroom caps and pat dry with a paper towel. Break off the mushroom stem.
- Mix together cheddar cheese, cream cheese, and chopped jalapeño
- Spray the mushroom caps with cooking spray.
- Sprinkle ¼ teaspoon of Adobo seasoning on each mushroom.
- Place the mushroom cap face down on the direct heat side of the grill for 1 to 2 minutes, depending on the heat of the grill.
- Flip the mushroom over and cook for 30 seconds to a minute over direct heat until it becomes juicy.
- Move the mushroom off the direct heat. Add ¼ of the cheese mixture to each mushroom.
- Cover the grill for 3 to 5 minutes until the cheese is melted. Remove the mushrooms from the grill.
- Top with your favorite extras like cilantro, green onions, creama, or bacon. Enjoy!!!!!
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