Grilled Pimento Cheese Portobello Caps
Grilled pimento cheese Portobello mushroom caps filled with a tangy cheese mixture with a hint of a spicy kick make an amazing appetizer or side for your meal.
Servings: 4 Appetizers
Calories: 285kcal
Ingredients
- 4 Large Portobello Mushroom Caps
- 1 cup of Pimento Cheese I used store bought Palmetto cheese, see notes
- 8 Slices of Pickled Jalapeno optional
Instructions
- Preheat the grill while you prep.
- Use a damp cloth to wipe over the mushroom caps then place them on a small baking sheet.
- Stuff each mushroom cap with some of the pimento cheese spread then top with jalapeno slices (if using).
- Grill on a top rack if available or over indirect heat for 8 to 10 minutes until the mushrooms are tender and the cheese mixture has melted.
- Allow to cool slightly before serving.
Recommended Products
Notes
Palmetto cheese pimento cheese spread is my favorite store bought brand to use if I'm not making my own. It has cream cheese in the mixture which works nice for this grilled mushroom cap recipe. You only need half the container for 4 caps so in this case it is cheaper to buy pimento cheese rather than all of the ingredients to make it yourself.
Nutrition
Serving: 1 | Calories: 285kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 464mg | Fiber: 2g | Sugar: 3g