Easy & Delicious Grilled Portobello with Jalapeño Popper Filling

🧂 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

• 1 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.
• 2 Mix together cheddar cheese, cream cheese, and chopped jalapeño
• 3 Spray the mushroom caps with cooking spray.
• 4 Sprinkle ¼ teaspoon of Adobo seasoning on each mushroom.
• 5 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.
• 6 Flip the mushroom over and cook for 30 seconds to a minute over direct heat
  until it becomes juicy.
• 7 Move the mushroom off the direct heat. Add ¼ of the cheese mixture to each
  mushroom.
• 8 Cover the grill for 3 to 5 minutes until the cheese is melted. Remove the
  mushrooms from the grill.
• 9 Top with your favorite extras like cilantro, green onions, creama, or bacon.
  Enjoy!!!!!

Nutrition Info