Cheesy Poblano Stuffed Mushrooms

Cheesy Poblano Stuffed Mushrooms

Perfect for the grill, smoker, or oven

Ingredients

  • 16–20 large white or baby bella mushrooms, stems removed
  • 1–2 poblano peppers, roasted, peeled & finely chopped
  • 4 oz cream cheese, softened
  • ½ cup shredded Monterey Jack (or pepper jack for extra kick)
  • ¼ cup shredded mozzarella or cheddar
  • 1 clove garlic, minced
  • 2 Tbsp green onions or chives, sliced
  • ½ tsp Girls Gone Grillin’ SPG with a Kiss of Onion
  • Optional heat: pinch of cayenne or Hot Hens seasoning
  • Olive oil spray
  • Optional topping: crispy bacon bits or crushed buttery crackers

Instructions

Roast the poblanos

Grill or broil until blistered and charred. Cover 5–10 minutes, peel skin, remove seeds, and chop.

Mix the filling

In a bowl, combine cream cheese, shredded cheeses, chopped poblano, garlic, green onions, and seasoning. Mix until smooth and fluffy.

Prep the mushrooms

Lightly oil mushroom caps and place on a tray or grill-safe pan.

Stuff ‘em

Spoon (or pipe) the cheesy poblano mixture generously into each mushroom. Add bacon or cracker topping if using.

Cook

Grill/Smoker: 375°F, indirect heat, 15–20 minutes

Oven: 375°F, 18–22 minutes

Until mushrooms are tender and tops are golden and bubbly.

Finish strong

Optional quick broil or direct heat for 1–2 minutes to get that melty, lightly browned top.

Pro Tips

Want extra smoke? Toss them on the smoker with apple or hickory wood 

Make ahead friendly: stuff them earlier and cook right before serving

Killer add-in: a spoon of chorizo or shredded chicken

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