This is the stuff I tend to come up with when I'm feeding just myself
I had a pack of mushrooms i was planing on using for a dinner last week but plans got derailed.... Figured id use them up.
Stuffed mushrooms it is!!
This is the filling I came up with
1lb ground beef seasoned with SPOG and cooked
1 cup Panko bread crumbs
1/4 cup green chalula
2 small cans diced green chili's
8 oz shredded cheddar cheese
4 oz jalapeno cream cheese
2 eggs
Medium to large white mushrooms
Baccon for wraping
More SPOG for seasoning after assembled.
Mixed up all the filling ingredients and stuffed into mushrooms after removing the stems. Then wrapped bacon around each and secured with a toothpick.
Next I set up the kettle using the snake method and a couple small chunks of cherry wood... Temp stayed around 230°240° I placed the shrooms directly on the grate.
Took about 1 hour 45 min to get the bacon where I liked it.
In the kettle.....sorry it was dark so not a great pic.
Out of the smoker....
And a picture of one cut in half
These were great!! But next time I'll change a few things... I'll use fresh jalapenos or posibly serrano peppers. They deffinatly didnt have the kick I wanted... Secondly... Instead of the shredded cheese I think I'll use some diced to create little pockets of cheese instead ... The shredded kind of got lost in the mix!
Still turned out great and I was extremely pleased with these....
Thanks for taking a look!
I had a pack of mushrooms i was planing on using for a dinner last week but plans got derailed.... Figured id use them up.
Stuffed mushrooms it is!!
This is the filling I came up with
1lb ground beef seasoned with SPOG and cooked
1 cup Panko bread crumbs
1/4 cup green chalula
2 small cans diced green chili's
8 oz shredded cheddar cheese
4 oz jalapeno cream cheese
2 eggs
Medium to large white mushrooms
Baccon for wraping
More SPOG for seasoning after assembled.
Mixed up all the filling ingredients and stuffed into mushrooms after removing the stems. Then wrapped bacon around each and secured with a toothpick.
Next I set up the kettle using the snake method and a couple small chunks of cherry wood... Temp stayed around 230°240° I placed the shrooms directly on the grate.
Took about 1 hour 45 min to get the bacon where I liked it.
In the kettle.....sorry it was dark so not a great pic.
Out of the smoker....
And a picture of one cut in half
These were great!! But next time I'll change a few things... I'll use fresh jalapenos or posibly serrano peppers. They deffinatly didnt have the kick I wanted... Secondly... Instead of the shredded cheese I think I'll use some diced to create little pockets of cheese instead ... The shredded kind of got lost in the mix!
Still turned out great and I was extremely pleased with these....
Thanks for taking a look!
