Smoked Mushroom Jalapeño Poppers

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

📝 Ingredients

• 24 mushrooms (button or cremini)
• 7 oz cream cheese (softened to room temperature)
• 2 oz cheddar cheese (shredded)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 tbsp fresh cilantro (stems only, finely diced)
• 2 tbsp pickled jalapeño (finely diced)
• 1/4 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

1. 1Heat your smoker to 350°F.
2. 2Clean and de-stem the mushrooms.
3. 3Trim the excess skin from the underside of the mushroom.
4. 4Mix the cream cheese, cheddar cheese, garlic powder, paprika, cilantro stems, and diced jalapeños in a medium bowl until well combined.
5. 5Place the chips in a small bowl and smash into a large crumb. Add the parmesan and combine well.
6. 6Using a teaspoon, fill the inside of the mushroom cup with the cream cheese mixture. Smooth off the top.
7. 7Wrap a strip of bacon around each mushroom and secure it with a toothpick.
8. 8Top each mushroom with a slice of pickled jalapeño.
9. 9Top each mushroom with some potato chips and a sprinkle of BBQ seasoning.
10. 10Place the mushrooms in a grill basket and then into the grill.
11. 11Close the lid and cook for 20 - 25 minutes or until the bacon is crispy and golden to your liking.