Grilled Stuffed Mushrooms
I love mushrooms and grilled stuffed mushrooms are one of my favorite ways to eat them. I like to use a combination of spicy sausage and Parmesan cheese for the stuffing that is an absolutely delicious combination. There are many things you can use to stuff mushrooms, but I really like how sausage adds that needed spice to the mushrooms, and yet still lets the mushroom flavor stand out. Another way I have made this is using Parmesan cheese, butter, a few spices, and bread crumbs. It is simple buttery goodness all grilled up and here is how I do it.
How to Roast
A little trick you can use to get your mushrooms to stand up is to cut just a small amount off the top of the mushroom cap. Then pull off the step and dredge out a tiny bit so your stuffing does not fall out. If you have trouble keeping the mushrooms upright on the grill, you might consider using either toothpicks and a tiny muffin pan to keep them from toppling over.
Be sure to coat the mushrooms in a little olive oil or butter so they do not shrivel up. Mushrooms can quickly dry out if not given any moisture in the cooking process. Butter really gives the mushrooms a great flavor, but olive oil is a good substitute if you want to keep the recipe healthier.
Types of Mushrooms
Regardless of the type of mushrooms, you can make grilled stuffed mushrooms out of quite a few varieties. This recipe calls for the smaller button mushrooms, however, baby portobello mushrooms will work great as well. Really any mushroom that grows with the ability to hold stuffing or that can be moderately shaped to hold stuffing can be used.
This recipe goes really well with my recipe fathers day grilled steak. Check it out and have a feast!
Stuffed mushrooms make a great appetizer for any occasion. These are simple, delicious, and fun to make.
- 24 2 inch baby portobello mushrooms
- 1/2 c Italian bread crumbs
- 1 tsp minced garlic
- 2 tbsp butter
- 1/2 tsp fresh parsley (chopped fine)
- 1/2 tsp fresh basil (chopped fine)
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp fresh parmesan
Preheat oven to 400 degrees.
Cut the mushroom stems off the bottom of the mushrooms and dig out the cap slightly. Finely chop the stems and leftover mushrooms.
Melt butter in a frying pan on medium heat and place the minced garlic and chopped mushroom stems in a skillet. Saute for 4 minutes.
Add the rest of the ingredients except the parmesan cheese and saute until well coated with the butter. Set aside to cool slightly.
Fill each mushroom cap with filling and place on a baking dish.
Sprinkle with olive oil and parmesan cheese.
Bake until mushrooms are tender and filling is golden brown, about 25 minutes.