John Miller
Barbecuing stuffed mushrooms is a great way to add flavour to your meal. This simple dish can be made in a few steps and is a perfect side for your barbecue. The mushrooms can be stuffed with a variety of fillings, from cheese and herbs to leftover taco filling, and grilled to perfection. To barbecue stuffed mushrooms, you'll need to choose the right mushrooms, prepare the filling, stuff the mushrooms, and grill them to melted perfection.
| Characteristics | Values |
|---|---|
| Mushrooms | Baby Portobellos, Portobellos, Cremini, Baby Bellas |
| Filling | Cream Cheese, Cheddar Cheese, Goat Cheese, Smoked Gouda, Provolone, Fontina, Parmesan, Sun-dried Tomatoes, Sausage, Herbs, Spices, Garlic, Olive Oil, Butter, Breadcrumbs, Taco Filling, Leftover Cooked Meat, Onions, Peppers |
| Toppings | Bacon Bits, Green Onions, Panko Breadcrumbs |
| Grill Temperature | 350°F to 375°F |
| Grill Time | 5-20 minutes |
| Baking Temperature | 400°F |
| Baking Time | 10-15 minutes |
Explore related products
What You'll Learn
Choosing the right mushrooms
First and foremost, always opt for edible varieties such as baby portobellos or portobellos. While foraging for mushrooms can be enjoyable, be cautious as many wild mushrooms are not edible and can be harmful. The baby portobello, a smaller version of the classic portobello, is an excellent choice for grilling due to its size and shape, ensuring it won't slip through the grill grates.
When selecting mushrooms, look for ones that are firm with intact caps. Avoid any that appear limp, shrivelled, or slippery, as these may be past their prime. Inspect the caps to ensure they are free from bruises or blemishes. Additionally, choose mushrooms with smaller stems, as they will be easier to remove, creating more space for your delicious filling.
If you're feeling adventurous, you can even stuff large portobello mushroom caps to create a hearty and satisfying main course. These meaty mushrooms can be served in a variety of ways, including as a burger patty or stacked double for a gourmet experience.
Lastly, consider the size of the mushrooms in relation to your grill. If you have a smaller grill, opt for medium-sized mushrooms. Alternatively, if you're working with a larger grill or want to avoid the hassle of stuffing tiny mushrooms, go for those with large caps, ensuring they fit comfortably on your grill grates.
Remember, the right mushrooms will not only ensure a delicious result but also a safe and enjoyable barbecue experience.
Freezing Fresh Mushrooms: Good or Bad Idea?
You may want to see also
Preparing the mushrooms
Once you've selected your mushrooms, it's time to clean them. Using a damp paper towel, gently wipe each mushroom to remove any dirt. You can also use a small spoon to scrape away the gills underneath the caps, as they can turn your dish an unappetizing colour. Avoid washing the mushrooms under running water, as they may become slimy. After cleaning, remove the stems. You can decide whether to keep the ribs intact or remove them as well. Coarsely chop the stems, as they can be used in the filling.
Next, prepare the filling. In a mixing bowl, combine your chosen ingredients, such as cheese, herbs, spices, and other seasonings. For a simple option, mix cream cheese, cheddar cheese, bacon bits, salt, black pepper, and garlic powder. If you want to get creative, try using goat cheese, sun-dried tomatoes, and panko breadcrumbs for a vegetarian option, or experiment with other ingredients like leftover taco filling or cooked sausage. Ensure the filling is well combined but not too soft, as this will make it difficult to stuff the mushrooms and may cause the filling to overflow during grilling.
Now it's time to stuff your mushrooms. Take a spoon and fill each mushroom cavity with the prepared filling. Be careful not to overstuff the mushrooms, leaving some room for the ingredients to melt and warm through during grilling. Once stuffed, top the mushrooms with additional cheese, bacon bits, or breadcrumbs for an extra crunchy texture.
Mushroom Magic: Best Food Pairings to Try
You may want to see also
Making the filling
To make the filling for barbecue stuffed mushrooms, you will first need to clean the mushrooms with a damp paper towel and remove the stems. You can decide whether to keep the ribs intact or remove them. For a meaty texture, opt for portobello mushrooms, which are simply more mature cremini mushrooms. If you want to use the stems in the filling, coarsely chop them and combine them with breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper in a food processor. Pulse the mixture about 5 times, ensuring you do not over-process it.
For a vegetarian option, combine goat cheese, sun-dried tomatoes, oil, and seasonings in a small bowl. You can also add crunchy panko to the mixture. If you prefer a meatier filling, mix cream cheese, cheddar cheese, bacon bits, and seasonings in a bowl. Do not soften the cream cheese, as this will help the mixture stay firm and make it easier to stuff the mushrooms. For a vegan option, use olive oil or margarine instead of butter and omit the cheese, or use vegan cheese.
Once you have prepared your filling of choice, stuff each mushroom, ensuring you do not overfill them. You can press the filling into the mushrooms to make sure it all fits, but be careful not to overstuff them, as this may cause the filling to overflow when grilling. After stuffing, top the mushrooms with additional cheese, bacon bits, or panko.
Mushrooms: Brain Cell Regeneration and Cognitive Function
You may want to see also
Explore related products
Cooking methods
Firstly, select your mushrooms. Portobello mushrooms are a popular choice for grilling due to their large size and shape, which makes them easy to grill and stuff. They also have a "'meaty' factor" that is especially satisfying. However, you can also use baby portobellos, which are smaller and can be stuffed with fillings like goat cheese, sun-dried tomatoes, and seasonings.
Before grilling, clean the mushrooms with a damp paper towel to remove any dirt. Remove the stems and, if desired, use a small spoon to scrape out the gills, as they can turn your dish an unappetizing colour. Be careful not to over-clean the mushrooms, as they can become slimy.
Next, prepare your filling. This can vary depending on your taste preferences and dietary restrictions. Common fillings include cheese, such as cream cheese, cheddar, smoked gouda, or goat cheese; bacon bits or sausage; breadcrumbs; herbs and seasonings; and vegetables like peppers, onions, or sun-dried tomatoes. Mix your desired ingredients in a bowl, being careful not to over-mix if using cream cheese, as this can make the filling too runny.
Once your filling is ready, stuff each mushroom, being careful not to overfill to avoid overflowing during grilling. You can also top the mushrooms with additional cheese, bacon bits, or breadcrumbs.
Now, it's time to grill! Preheat your grill to medium-high heat, around 350°F to 375°F. Brush the grill grates with oil to prevent sticking. Place the stuffed mushrooms on the grill over indirect heat and cook for 15-20 minutes, or until the cheese is melted and the filling is warmed through. Alternatively, grill for 5-8 minutes on high heat if you prefer your mushrooms with a slight crisp.
If you don't have access to a grill, you can also bake your stuffed mushrooms in the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil. Arrange the filled mushrooms on the prepared baking sheet and bake for 10-15 minutes, or until the cheese is melted and the filling is warmed through.
Do Mushrooms Experience Fear? Exploring Fungal Sentience
You may want to see also
Serving suggestions
Stuffed mushrooms can be served as an appetizer, side dish, or main course. As an appetizer or side, they are the perfect size for finger food at a party. They can also be served as a main course, perhaps with a large salad, such as a Caesar salad, or a side dish of your choice.
If you are serving them at a party, you can serve them straight off the grill with a pair of tongs. Otherwise, place them on a serving platter or plate. Top with sliced green onions for garnish and serve while still warm.
Leftover grilled stuffed mushrooms will keep in the fridge, covered, for two to three days. They can be reheated on the grill, in the oven, or in a hot pan on the stove.
Mushroom Coffee: Safe Superfood or Health Risk?
You may want to see also
Frequently asked questions
Start by cleaning your mushrooms with a damp paper towel and removing the stems. Next, mix your filling of choice (e.g. cream cheese, cheddar cheese, bacon bits, and seasonings). Stuff each mushroom with the filling, making sure not to overfill. Place the mushrooms on the grill over indirect heat for 15-20 minutes, or until the cheese is melted and the filling is warmed through.
Popular fillings include cream cheese, cheddar cheese, bacon bits, and spices. You can also get creative and experiment with different herbs, spices, and cheeses such as goat cheese, smoked gouda, or parmesan. Other options include using leftover taco filling or cooked sausage.
Portobello mushrooms work well due to their large size and shape, ensuring they don't slip through the grill grates. Baby portobellos are also a good option and are available year-round. Make sure to only use edible mushrooms.
