Smoked Mushroom Jalapeño Poppers

smoked mushroom jalapeno poppers cooked on the grill

Smoked Mushroom Jalapeño Poppers

Mushrooms stuffed with cream cheese, cheese, and jalapenos, wrapped with bacon, and topped off with smashed potato chips.

Course Appetizer

Cuisine American

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 629kcal

Author Kim Brown

Ingredients

24 mushrooms button or cremini
7 oz cream cheese softened to room temperature
2 oz cheddar cheese shredded
½ tsp garlic powder
½ tsp paprika
2 tbsp fresh cilantro stems only, finely diced
2 tbsp pickled jalapeño finely diced
¼ tsp salt
12 slices thin cut bacon or 24, see note below
24 slices pickled jalapeño
2 cups potato chips
2 tbsp Parmesan cheese finely grated
BBQ rub

Instructions

Heat your smoker to 350°F.
Clean and de-stem the mushrooms.
Trim the excess skin from the underside of the mushroom.
Mix the cream cheese, cheddar cheese, garlic powder, paprika, cilantro stems, and diced jalapeños in a medium bowl until well combined.
Place the chips in a small bowl and smash into a large crumb. Add the parmesan and combine well.
Using a teaspoon, fill the inside of the mushroom cup with the cream cheese mixture. Smooth off the top.
Wrap a strip of bacon around each mushroom and secure it with a toothpick.
Top each mushroom with a slice of pickled jalapeño.
Top each mushroom with some potato chips and a sprinkle of BBQ seasoning.
Place the mushrooms in a grill basket and then into the grill.
Close the lid and cook for 20 - 25 minutes or until the bacon is crispy and golden to your liking.

Notes

Bacon - you want a good mushroom-to-bacon ratio, so you may have to trim your bacon slices to suit. Mine were a thin, streaky cut. The length was good but too wide, so I cut each strip in half lengthways, which gave me two strips, so I only needed 12 strips.

Grill basket - If you use a grill basket, don't overcrowd it; the bacon will not crisp as well.

Nutrition