Spinach & Garlic Cheese Stuffed Portobello Mushrooms

Spinach & Garlic Cheese Stuffed Portobello Mushrooms 

Ingredients:

8 small portobello mushrooms

2 tablespoons olive oil

1 nine-ounce package frozen chopped spinach, cooked and drained

1 container Boursin cheese

1/2 teaspoon granulated garlic

Sea salt

Freshly ground black pepper


Directions:

Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.

Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling.  Adjust seasoning with salt and pepper to taste.

Stuff each mushroom with a generous portion of the filling.

When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate.  Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes.

Buffalo Chicken Chili

Buffalo Chicken Chili

Ingredients:

2 tablespoons extra virgin olive oil

2 pounds ground chicken

2 carrots, chopped

3 – 4 stalks celery, finely chopped

1 onion, chopped

4 cloves garlic, chopped or grated

Salt and pepper

1 small can chipotle chiles in adobo sauce

1 15 ounce can tomato sauce

2 cups chicken stock

blue-corn tortilla chips

1 cup shredded pepper jack cheese

3/4 cup blue cheese crumbles

Pickled jalapeno chile pepper rings


Directions:

Heat the extra virgin olive oil, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.

Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 to 4 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.

When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.

Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.