Sizzling Grilled Stuffed Mushrooms Recipe: A Flavor Adventure

Bursting with savory flavors, these grilled stuffed mushrooms dance with irresistible herbal notes that capture every taste bud’s attention.

Mushroom lovers will adore this simple yet elegant dish that transforms ordinary appetizers into extraordinary bites.

Each portobello cap becomes a canvas for rich, creamy fillings that sizzle over hot grates.

Packed with herbs, cheese, and a hint of garlic, these mushrooms offer a delectable blend of textures and tastes.

The smoky char from the grill enhances the earthy mushroom base, creating a mouthwatering experience.

Fresh ingredients meld together, promising a crowd-pleasing starter that sparks conversation at any gathering.

Prepare to elevate your grilling game with this crowd-stopping recipe that guarantees smiles around the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 150 kcal

Servings: 5

Ingredients For Grilled Stuffed Mushrooms

• Mushrooms: Meaty vessel that cradles delicious filling, choose firm, fresh caps with no soft spots or bruising.
• Olive Oil: Enhances grilling and helps prevent sticking, opt for extra virgin for richer flavor.

• Cream Cheese: Provides smooth, luxurious texture, select full-fat version for maximum richness.
• Cheddar Cheese: Adds sharp, tangy notes, aged varieties offer deeper flavor profile.
• Parmesan Cheese: Brings nutty, salty complexity, freshly grated delivers most intense taste.

• Green Onions: Introduces mild, fresh onion punch, use white and green parts for layered flavor.
• Garlic: Delivers robust, zesty undertone, fresh cloves provide more vibrant taste than pre-minced.
• Parsley: Offers bright, herbal freshness, choose vivid green leaves with crisp appearance.

• Salt: Amplifies overall flavor, kosher salt provides cleaner taste.
• Black Pepper: Adds subtle heat and depth, freshly ground offers more robust profile.

Tools You’ll Need For Grilled Stuffed Mushrooms

• Grill or Grill Pan: Essential for cooking mushrooms with perfect char marks.
• Mixing Bowl: Needed to combine and blend filling ingredients smoothly.
• Cutting Board: For chopping mushroom stems, green onions, and parsley.
• Sharp Knife: To finely chop ingredients with precision.
• Spoon: For filling mushroom caps evenly and mounding mixture.
• Aluminum Foil or Grill-Safe Pan: Prevents mushrooms from falling through grill grates.
• Pastry Brush: To lightly coat mushroom caps with olive oil.

Instructions For Making Grilled Stuffed Mushrooms

• Mushroom Prep

Gently wipe mushrooms clean and pop out the stems. Chop stems into tiny pieces. Brush mushroom caps with a light coating of olive oil to help them shine on the grill.

• Create Flavor Explosion

Mix cream cheese with sharp cheddar and nutty Parmesan. Toss in finely chopped green onions, minced garlic, fresh parsley, and those reserved chopped stems. Sprinkle in salt and pepper to wake up the taste buds.

• Load Up the Caps

Generously fill each mushroom cap with the creamy mixture, letting it pile up slightly for maximum deliciousness.

• Fire Up the Grill

Heat the grill to a medium warmth. Place stuffed mushrooms on a piece of foil or in a grill-safe pan. Cover and let them sizzle for 10-12 minutes until they’re tender and the filling turns golden and bubbly.

• Plate and Serve

Pull the mushrooms off the grill and let them cool just a moment. If you’re feeling fancy, scatter some extra parsley on top for a fresh pop of color.

Tips And Variations For Stuffed Mushrooms

• Stem-Saving Technique: Chopping the mushroom stems adds extra flavor and reduces food waste, ensuring every part of the ingredient is utilized.
• Cheese Flexibility: Swap cheeses based on preference or availability – try feta, gouda, or blue cheese for unique flavor profiles.
• Low-Carb Friendly: These grilled stuffed mushrooms are naturally low-carb and can be part of keto or paleo diet plans.
• Vegetarian Option: Replace cheese with plant-based alternatives like nutritional yeast or vegan cream cheese to make the recipe vegetarian-friendly.
• Make-Ahead Magic: Prepare stuffed mushrooms in advance and refrigerate, then grill just before serving to save time during meal preparation.

Creative Ways To Serve Stuffed Mushrooms

• Appetizer Party Platter: Arrange these grilled stuffed mushrooms on a beautiful wooden board with toothpicks, creating an elegant and easy-to-grab presentation perfect for cocktail parties or game night gatherings.
• Protein-Packed Side Dish: Serve alongside grilled chicken or steak as a delicious vegetable accompaniment that adds rich, cheesy flavor and extra nutrition to your main course.
• Wine Pairing Delight: Match these mushrooms with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio, which complement the creamy cheese and earthy mushroom flavors beautifully.
• Vegetarian Starter Option: Offer these as a gourmet vegetarian appetizer for dinner parties, showcasing how simple ingredients can transform into an impressive and satisfying small plate.

How To Store Grilled Stuffed Mushrooms And Plan Ahead

• Smart Fridge Storage: Keep leftover stuffed mushrooms in an airtight container, placing wax paper between layers to prevent sticking. Refrigerate for up to 3 days, maintaining delicious flavor and texture.
• Quick Reheating Trick: Warm mushrooms in a preheated oven at 350°F for 5-7 minutes. Avoid microwave to keep the crispy grilled edges and prevent soggy filling.
• Freezing Strategy: Wrap individual mushrooms tightly in plastic wrap, then place in freezer-safe bags. Freeze for maximum 1 month. Thaw overnight in refrigerator before reheating.
• Advance Prep Hack: Assemble stuffed mushrooms up to 24 hours before grilling. Cover and refrigerate, then grill just before serving to ensure maximum freshness and flavor intensity.

Mouthwatering Grilled Stuffed Mushrooms Recipe

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4.6 from 27 reviews

• Total Time: 27 minutes
• Yield: 5 1x

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Description

Savory grilled stuffed mushrooms elevate garden-fresh produce with Italian-inspired flavors. Creamy cheese, herbs, and smoky grilled edges create a perfect appetizer you’ll crave at every summer gathering.

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Ingredients

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• 12 large fresh mushrooms (like cremini or white button)
• 4 oz (113 g) cream cheese, softened
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 1 tablespoon (15 mL) chopped fresh parsley (or 1 teaspoon (5 mL) dried)
• Salt, to taste
• Black pepper, to taste
• Olive oil, for brushing

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Instructions

1. Preparation: Meticulously clean mushrooms, removing stems and creating hollow caps. Lightly brush exterior with olive oil for a glossy finish.
2. Filling Creation: Blend cream cheese, cheddar, Parmesan, green onions, garlic, parsley, and chopped mushroom stems in a mixing bowl. Season with salt and pepper to enhance flavor complexity.
3. Stuffing and Grilling: Generously fill mushroom caps with the creamy mixture, ensuring a slight mound. Preheat grill to medium heat. Arrange stuffed mushrooms on aluminum foil or grill-safe dish, covering and cooking until caps turn tender and filling develops a golden, bubbling surface.
4. Serving: Remove from heat and allow brief cooling. Optionally garnish with fresh parsley for added visual appeal and aromatic enhancement.

Notes

• Prep Mushrooms Carefully: Remove stems gently to maintain cap integrity, preventing unnecessary damage that could compromise the stuffing’s structure.
• Balance Cheese Mixture: Mix cheeses in equal proportions to ensure creamy consistency without overwhelming individual flavors, creating a harmonious blend.
• Control Grill Temperature: Maintain medium heat to prevent burning while allowing cheese to melt and mushrooms to cook evenly, avoiding charred exteriors.
• Watch Cooking Time: Monitor mushrooms closely, typically 8-10 minutes, to achieve perfectly tender caps with golden, bubbling cheese without drying out.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer, Snacks
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 25 mg