Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4
Yield: 4 stuffed mushrooms
This yummy recipe for grilled stuffed mushrooms is simple to put together and cooks really fast. Portobello mushrooms are perfect for this recipe because they are big and strong, so they won’t fall through the grill grates. If you can’t find really large mushrooms, you can use smaller ones instead. You’ll just need about 8 to 12 medium-sized mushrooms to replace the big ones.
A portobello mushroom is just a grown-up version of a cremini mushroom. Cremini mushrooms are the same as the small white mushrooms you see in the grocery store and often use for stuffed mushroom recipes. If you let cremini mushrooms grow for a bit longer, they become bigger and develop a stronger, richer taste. This extra flavor makes them really good for grilling.
Portobello mushrooms are hearty and versatile, so you can serve them in different ways. They’re great as an appetizer or side dish, but they’re also filling enough to be the main course. If you’re serving them as a main dish, keep them whole and pair them with a big salad, like a Caesar salad, or any side dish you prefer.
Ingredients
Steps to Make It
01
Make sure you have all the ingredients ready before you start.
02
Wipe the mushrooms clean using a damp paper towel, then take out the stems.
03
Chop the stems into small pieces.
04
In a food processor, add the stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper, and mix them together.
05
Pulse 5 times. Be careful not to process too much.
06
Mix in the chopped pimientos.
07
Get a medium grill fire ready (350°F to 375°F) using gas or charcoal. Make sure to clean and oil the grill grates thoroughly.
08
Coat the bottoms of the mushroom caps with olive oil, and put 1/2 tablespoon of butter inside each cap.
09
Set the mushroom caps on the hot grill and let them cook for around 4 minutes.
10
Take the mushroom caps off the grill, fill each one with the breadcrumb mixture, and top them evenly with cheese.
11
Put the mushroom caps back on the grill and cook for about 4 more minutes, until they are tender and the cheese has melted.
12
Take them off the heat and let them rest for 5 minutes. If you want, you can carefully cut the stuffed mushroom caps into quarters before serving.
Tips
- Pick Stuffed Mushrooms that feel firm and avoid ones that are soft, wrinkled, or slimy.
- Check the caps to ensure they aren’t damaged or bruised.
- If you can, choose Stuffed Mushrooms with smaller stems, as they’re easier to remove.
Recipe Variations
- You can change the stuffing by using different herbs, spices, or cheeses like grated Parmesan.
- To make this recipe vegan, swap butter with olive oil or margarine, leave out the cheese, and use vegan cheese or nutritional yeast flakes instead.
- Gluten-free breadcrumbs can replace panko if needed.
How to Store and Freeze Grilled Mushrooms
- Grilled herb and cheese stuffed mushrooms can be stored in the fridge, covered, for 2 to 3 days. They heat up nicely on the grill, in the oven, or in a hot pan on the stove.
- If you want to prepare ahead, you can freeze stuffed mushrooms before grilling. Place them on a baking sheet to freeze, then transfer them to a zip-top freezer bag or a sealed container. To cook later, thaw them in the fridge and then grill. For freezing leftovers, just follow the same steps.
Nutrition Facts (per serving):
- Calories: 155
- Fat: 12g
- Carbohydrates: 8g
- Protein: 4g
