Stuffed mushrooms + jalapeño’s

Ingredient list:


4 large portobello mushrooms cleaned, stems removed and set aside 

1 tbsp olive oil

1 red bell pepper

Mushroom stems

1 white onion chopped

3 garlic cloves minced

1 jalapeño sliced thinly 

1 C spinach chopped finely

2 tbsp cream cheese

1 tsp sea salt

1 tsp black pepper

1 tsp chili powder

1 C lump crab meat 


In a large skillet heat oil and add onions, garlic and peppers

Cook until soft about 4 minutes

Add mushrooms, jalapeño, spinach and crab

Cook until warned through and add cream cheese

Combine thoroughly and add all seasonings 

Spoon mixture evenly into mushroom caps

Grill for 10-15 minutes until mushrooms start releasing juices and are soft. 



Ingredient list:

10 large jalapeño’s cut vertically and seeded

1/4 C whipped cream cheese

1/4 Colby jack shredded cheese

4 green onions chopped

1 tsp salt 

1 tsp black pepper 


Combine  cream cheese, shredded cheese, onions, salt and pepper 

Spoon mixture into each jalapeño 

Sprinkle with chili powder if wanted 

Grill for 10-15 minutes until they start to soften 


I also brushed a few ears of corn with olive oil, sprinkled salt and pepper along with some chili pepper on them and put them on the grill also.  They turned out great!

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