Grilled Stuffed Mushrooms

4.34 from 3 votes

Grilled stuffed mushrooms flame-cooked for the ultimate BBQ side dish recipe. Made with bacon, cream cheese and jalapeño filling, before topped with melted cheddar.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: American, BBQ

Servings: people

Calories: 453kcal

Author: Ben Isham-Smith

Equipment

cast iron skillet
Cooking oil
paper towels

Ingredients

8 portobello mushrooms
1 cup cheddar cheese grated or shredded

Filling

4 slices bacon excess fat trimmed
½ lb cream cheese
1 large red onion thinly sliced
1 jalapeño pepper thinly sliced

Instructions

Wash the portobello mushrooms. Remove and discard the stems.
Heat a oil in a skillet over medium heat. Add the bacon, cooking to golden brown on both sides.
Remove the cooked bacon from the skillet and pat dry with paper towels to remove excess grease. Then, cut the bacon into small squares.
In a small bowl, combine the sliced jalapeño pepper, sliced red onion, bacon squares, and cream cheese. Mix until you have achieved an even consistency.
Fill each portobello mushroom to the brim with the cream cheese mixture
Heat up your grill to medium heat, about 300-375°F (150-190°C). Set up for indirect heat, with coals or burners at one end and the area where you'll cook the mushrooms at the other.
When your grill has fully warmed up, place the filled mushrooms on the grill grates, cap-side down. Close chamber door/lid and cook for 10 minutes.
Sprinkle shredded cheese on top of each mushroom. Cook for a further 1-2 minutes to let the shredded cheese melt, before serving.

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