Makes about 24 pieces

Ingredients

36 oz mushrooms (about 24) with stems removed

1 lb peeled raw shrimp

4 oz cream cheese, softened

2 jalapeno peppers, deseeded and finely diced.

½ cup panko crumbs

2 teaspoons salt

¾ cup shredded cheddar cheese

Method

Preheat your PK Grill for two zone cooking - placing all the coals to one side. Open the vent under the coals at the bottom, and the top vent on the opposite side. Grill temp should be about 350-400f.

Chop the shrimp into small pieces and place into a large bowl.

Add the cream cheese, diced jalapeno, panko and salt, and stir until all ingredients are well combined.

Use a spoon to scoop the filling into the mushrooms, mounding slightly at the top.

Place a small heap of shredded cheddar on top of each mushroom.

Place the mushrooms onto the indirect side of the grill (not over the coals) and close the lid. They will take about 20-25 minutes to cook where the mushrooms have softened but the shrimp has cooked through and the flesh has turned opaque/white.