Grilled Stuffed Mushrooms Recipe
There’s something magical that happens when you take tender mushroom caps, fill them with a creamy, garlicky cheese stuffing, and toss them on the grill until everything gets gorgeously golden and bubbly. That’s the irresistible charm of Grilled Stuffed Mushrooms: a dish that is as showstopping at parties as it is comforting on a quiet night in. Whether you’re hosting friends or treating yourself, these mushrooms are an easy, flavor-packed crowd-pleaser with that perfect mix of savory, smoky, and cheesy goodness.
Ingredients You’ll Need
The beauty of Grilled Stuffed Mushrooms lies in how a handful of simple ingredients can transform into a standout dish. Each item plays a thoughtful role, from the meaty bite of the mushroom to the velvety richness of the cheese blend and the burst of freshness from parsley.
- Large white or cremini mushrooms (12): Choose mushrooms that are firm and similar in size for even grilling and the best presentation.
- Olive oil (2 tablespoons): Adds luscious flavor and helps the mushrooms cook up tender and juicy.
- Small shallot, finely chopped (1): Shallots give a delicately sweet, aromatic base to the filling.
- Garlic, minced (2 cloves): Nothing beats that mouthwatering punch of fresh garlic in every bite.
- Cream cheese, softened (½ cup): The creamy foundation that binds the filling and ensures rich texture.
- Grated Parmesan cheese (¼ cup): Lends a salty, umami depth and a touch of nuttiness.
- Shredded mozzarella cheese (¼ cup): Melts beautifully for that beloved gooey pull.
- Chopped fresh parsley (2 tablespoons): Adds a layer of brightness and a pop of color.
- Salt (¼ teaspoon): Essential for seasoning and bringing all flavors into balance.
- Black pepper (¼ teaspoon): A pinch brings gentle warmth and complexity.
- Cooking spray or oil: Prevents sticking and keeps the mushrooms smoothly grilLED.
How to Make Grilled Stuffed Mushrooms
Step 1: Prep the Mushrooms
Begin by giving your mushrooms a gentle clean with a damp cloth—skip the soaking, since mushrooms can absorb too much water. Remove the stems carefully and set them aside; you’ll be using these to maximize flavor and minimize waste. Keeping the caps intact creates the perfect base for our creamy stuffing.
Step 2: Sauté the Flavor Base
Heat olive oil in a small skillet over medium heat. Add the finely chopped mushroom stems, shallot, and garlic, taking a moment to inhale that delicious aroma as it all softens and melds together. Sauté for 3 to 4 minutes until fragrant, then remove the skillet from the heat and let the mixture cool slightly—just enough so it doesn’t melt the cheese too quickly in the next step.
Step 3: Mix the Creamy Filling
In a mixing bowl, combine the cooled sautéed mixture, softened cream cheese, grated Parmesan, shredded mozzarella, fresh parsley, salt, and black pepper. Mix until everything is well incorporated, forming a creamy, hearty filling that’s as good by the spoonful as it will be inside the mushrooms.
Step 4: Stuff the Mushrooms
Spoon the cheesy mixture generously into each mushroom cap, mounding it slightly for that extra indulgence. Don’t be afraid to really pack it in—these are Grilled Stuffed Mushrooms, after all!
Step 5: Grill to Perfection
Lightly oil your grill grates and preheat to medium. Arrange the stuffed mushrooms on a grill-safe tray or a piece of sturdy foil to keep them from tipping. Place them on the grill, close the lid, and let the magic happen for 10 to 12 minutes. You’ll know they’re ready when the mushrooms are tender and the filling is bubbling and golden around the edges.
How to Serve Grilled Stuffed Mushrooms
Garnishes
Give your mushrooms a final flourish with a sprinkle of chopped fresh parsley, a light dusting of extra Parmesan, or even a crack of black pepper. This brightens up the look and punch of flavor right before serving.
Side Dishes
Grilled Stuffed Mushrooms are surprisingly versatile! Serve them as a luxurious appetizer or pair them alongside grilled meats, a leafy salad, or crusty bread to round out a summer meal. They’re just as at home on a picnic table as at a dinner party.
Creative Ways to Present
For a fun twist, try arranging the mushrooms on a rustic wooden platter with colorful veggies or leafy greens tucked around them. Or skewer individual mushrooms for a playful, party-friendly presentation that guarantees every guest gets their own bite of cheesy goodness.
Make Ahead and Storage
Storing Leftovers
Place any leftover Grilled Stuffed Mushrooms in an airtight container and refrigerate them promptly. They’ll keep well for up to three days, making them a perfect little snack or addition to a quick lunch the next day.
Freezing
If you want to prep ahead, you can fill the mushroom caps and freeze them before grilling. Arrange the stuffed, ungrilled mushrooms on a tray, freeze until solid, then transfer to a zip-top bag. When ready to eat, grill from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, simply pop the mushrooms in a 350°F oven for about 10 minutes, or until warmed through. You can also use the microwave in a pinch, but the oven helps restore that slightly crisped edge to the filling.
FAQs
Can I use different cheeses in Grilled Stuffed Mushrooms?
Absolutely! Feel free to experiment with your favorite melting cheeses like fontina, gouda, or sharp cheddar. Just make sure to keep a creamy base (like cream cheese or ricotta) for the best texture.
Can these mushrooms be baked instead of grilled?
Yes, if grilling isn’t an option, you can bake the stuffed mushrooms at 375°F for 15 to 18 minutes. The results will still be delicious—tender mushrooms with a bubbling, golden top.
Are Grilled Stuffed Mushrooms gluten-free?
They are naturally gluten-free as written, which makes them a fantastic option for guests with gluten sensitivities. Just double-check your cheese and seasoning labels to be sure.
How can I make these ahead for a party?
Prepare the mushrooms right up to the stuffing step, then cover and refrigerate for several hours or even overnight. Grill them just before serving so they’re perfectly hot and melty.
What’s the best way to keep mushrooms from sticking to the grill?
Lightly oil your grill grates, use a grill-safe tray or foil, and don’t try to flip the mushrooms as they cook. They’ll release easily once the filling is bubbly and the mushrooms are cooked through.
Final Thoughts
If you’re looking to wow your guests or simply treat yourself to an unforgettable bite, definitely give Grilled Stuffed Mushrooms a try. Easy to make, delightfully creamy, and bursting with flavor, they’ll quickly become a favorite in your grilling rotation!
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Grilled Stuffed Mushrooms Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Grilled Stuffed Mushrooms are a delightful appetizer bursting with savory flavors. Perfect for summer grilling or any time you want a tasty vegetarian dish to enjoy.
Ingredients
Mushrooms:
- 12 large white or cremini mushrooms (stems removed)
Filling:
- 2 tablespoons olive oil
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- ½ cup cream cheese (softened)
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- cooking spray or oil for grilling
Instructions
- Preheat the Grill: Heat the grill to medium and oil the grates.
- Prepare Mushrooms: Clean mushrooms, remove stems, and chop them.
- Sauté: Cook shallot, garlic, and mushroom stems until soft.
- Mix Filling: Combine sautéed mixture with cheeses, parsley, salt, and pepper.
- Fill Mushrooms: Spoon filling into mushroom caps.
- Grill: Grill stuffed mushrooms for 10–12 minutes until tender and filling is bubbly.
- Serve: Enjoy warm.
Notes
- You can customize the filling with bacon or spinach.
- If not grilling, bake at 375°F for 15–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 160
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
