Easy & Delicious Grilled Portobello with Jalapeño Popper Filling
Bring your favorite jalapeño popper flavors to the table with grilled portobello mushrooms and melted cheese. A cheesy and savory treat!
Servings: 4 Servings
Calories: 318kcal
Equipment
- Cheese Lovers
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!!!!!
Nutrition
Calories: 318kcal | Carbohydrates: 9g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 503mg | Potassium: 498mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 2mg | Calcium: 500mg | Iron: 2mg