Chili Cheese Champs
Ingredients for 4 servings:
- 500 g ground meat (50/50 beef and pork)
- 500 g large mushrooms
- 1 jalapeño chili, chopped
- 1 small onion, chopped
-
20 g "Smells like Meat Spirit" by Rock'n'Rubs - 100 g mini mozzarella balls, quartered
- ~150 g bacon
Preparation
- 1
Preparation
Finely chop the jalapeño and onion. Quarter the mini mozzarella balls. Clean the mushrooms and remove the stems. Prepare the grill for indirect heat at around 180°C (have cherry wood ready for smoking).
- 2
Mix the filling
Mix the ground meat (50/50) thoroughly with 20 g Rock'n'Rubs "Smells like Meat Spirit", jalapeño, and onion. Gently fold in the mozzarella at the end.
- 3
Stuffed Mushrooms
Generously fill the mushroom caps with the meat mixture, shaping it into a slight dome on top.
- 4
Wrap in bacon
Depending on their size, wrap each mushroom with half to one slice of bacon and secure with a toothpick.
- 5
Cook/Smoke
Place on the grill in the indirect heat zone, add some cherry wood for smoke, and cook for 20–30 minutes until the internal temperature reaches about 70°C.
- 6
Crunchy Topping (optional)
For extra crispy bacon, briefly crisp it up over direct heat or under the broiler.
- 7
Serve
Let rest for 3–5 minutes, remove the toothpicks, and serve with aioli, Sriracha mayonnaise, BBQ sauce, and a sprinkle of cress.
- 8
Tip: Place a drip tray under the mushrooms to keep your grill clean and let the smoke flow evenly past the mushrooms. Alternatively, cook them in the oven at 180°C (fan) without smoke.
