Ingredient list:
Mushrooms:
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
Method:
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.
Enjoy!!
Jalapeño’s
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
Method:
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
Enjoy!
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!
Kacey Tess 