Grilled Jalapeno Popper Mushrooms

🧂 Ingredients

• 2 dozen large cremini or white mushrooms
• 1 8- ounce block of cream cheese

  softened
• 10 slices of bacon

  cooked and crumbled
• 3 jalapeno peppers

  seeded and minced
• 1/2 cup shredded cheddar
• 1-2 cloves garlic

  minced
• 1 tablespoon ranch seasoning mix
• 1/4 cup minced Italian parsley
• 1/2 teaspoon ancho chili powder

  optional
• 1/3 cup panko crumbs

Instructions

• 1 Remove stems from each mushroom, and clear off excess dirt with damp paper
  towels.
• 2 Place the mushroom, open side up, onto a large disposable aluminum pan or baking
  sheet.
• 3 Combine cream cheese, crumbled bacon, jalapeños, cheese, minced garlic, ranch
  dressing mix, parsley, and ancho powder in a medium-sized bowl.
• 4 Place 1-1 1/2 tablespoons of mixture into each mushroom. Keep in mind that they
  will vary in size, and some mushrooms will require less filling than others.
• 5 Prepare your grill for 350-degree indirect cooking. If you are using a charcoal
  unit, bank the coals to one side. If using a 3-burner gas grill, leave the
  middle burner off, and turn on the burners on either side.
• 6 Once your grill is up to temperature, top each stuffed mushroom with a small
  amount of panko crumbs.
• 7 Place the pan of mushrooms onto the indirect cooking side of the grill. Close
  the lid and cook for roughly 20 minutes, or until the filling has melted, the
  mushrooms have cooked through, and the panko topping is golden brown.
• 8 Once cooked through, remove the pan from your grill, and place it onto a
  heat-resistant surface. Let the jalapeno-stuffed mushroom stand for 5-7 minutes
  before serving.
• 9 Store leftovers mushrooms in an airtight container in the refrigerator for 4
  days. Reheat in a 300 degrees oven until they are warmed through the center.
• 10 Oven method: Follow assembly instructions above and bake your stuffed mushrooms
  at 375 degrees for 20 minutes.

Nutrition Info