Portobello mushrooms aren’t the most inexpensive mushroom, but when you are looking to kick it up a notch and really shine your guests on; this is the perfect way to do it! Fire up these fungi and instantly become irresistibly attractive.
Cheesy Stuffed Portobello Mushrooms:
- 6 Portobello Mushrooms
- 1lb Ground Country Pork Breakfast Sausage
- 1 8oz Block of Cream Cheese
- 1 Cup Monterey Jack Cheese
- 1 tblspn Ancho Chili Powder
- 1 tspn Garlic Powder
- 1 Cup of Diced Celery
- Bread Crumbs
- Melted Butter
Brown your sausage in a pan. Pour the sausage into a bowl and mix in the cream cheese, monterey jack cheese, celery, ancho chili powder, and garlic powder.
Use your super human strength and remove the stalks from your mushrooms. You’re so strong!
Generously pack your mushrooms with your filling then top with bread crumbs and drizzle with your melted butter. The butter will help the bread crumbs brown while cooking. Nobody likes a pale bread crumb. We want them to look Brazilian.
Setup your grill for indirect cooking. Start your coals on one side of the grill leaving the other side open. If you’re using propane, turn on only half of your burners. Let your charcoal start and become mostly grey.
Place your mushrooms on the side of the grill opposite your heat. Close the lid and try to maintain an internal temp of 350-375 degrees.
After about 20 minutes check on your mushrooms. The bread crumb topping should be golden brown and your mushrooms should feel tender like your wife’s…heart.
Pull them off the grill and serve while still warm! If you’re really looking to impress – serve with a Bone-In Ribeye Filet!