Sarah Brown
Grilled stuffed mushrooms are a delicious treat that can be prepared in a variety of ways. They are a perfect summer dish, with a smoky flavour that can be achieved on a grill or a barbecue. The mushrooms can be stuffed with a range of fillings, from cheese and bacon to sausage and vegetables, and are easy to prepare and cook in around 30 minutes. With just a few simple steps, you can create a tasty side dish or appetizer that is sure to impress your guests at your next barbecue or summer gathering.
| Characteristics | Values |
|---|---|
| Preparation time | 30 minutes |
| Grill temperature | Medium-high heat (375-400°F or 190-205°C) |
| Grill type | Grill or Big Green Egg |
| Mushroom type | Baby portobello, button, or cremini |
| Filling options | Sausage, smoked gouda, cheddar, cream cheese, goat cheese, sun-dried tomatoes, taco filling, peppers, onions, breadcrumbs, bacon, garlic, spices, olive oil |
| Cooking time | 5-20 minutes |
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What You'll Learn
Choosing the right mushrooms
When selecting your mushrooms, look for ones that are firm and dry, with no signs of slimyness or excess moisture. Avoid mushrooms that appear wrinkled or shrunken, as this indicates they are past their prime and may not grill well.
While you can rinse the mushrooms with water to remove any dirt, some prefer to use a damp paper towel or clean rag to gently wipe each mushroom clean. This method ensures that the mushrooms do not absorb excess water, which can lead to a soggy texture.
Once cleaned, you will need to remove the stems and create a cavity for the stuffing. Use a small paring knife to carefully cut the stems, ensuring you do not cut through the mushroom caps. You can choose to chop up the stems and add them back into your stuffing mixture, or save them for another recipe, such as a stir-fry.
After cleaning and preparing the mushrooms, you can begin the stuffing process. It is important not to overstuff the mushrooms, as this may cause the filling to overflow during grilling. A lightly packed cap will ensure even cooking and a delicious, juicy result.
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Preparing the mushrooms
Once the mushrooms are clean, remove the stems carefully. You can choose to chop up the stems and add them back into the filling or save them for another dish. If you decide to use them in the filling, cook them in a skillet over medium heat with some garlic for added flavour. After cleaning and removing the stems, you can choose to scrape out the gills of the mushrooms to create more space for the filling. Be gentle and careful to avoid tearing the mushrooms.
The next step is hollowing out the mushrooms to create a cavity for the stuffing. Use a small paring knife to gently hollow out each mushroom, ensuring you don't cut through or tear the mushroom caps. Make sure the mushrooms are dry before stuffing them to prevent excess moisture from affecting the filling. You can also pre-bake the mushrooms for 5-10 minutes to release some of their liquid and prevent sogginess.
When the mushrooms are ready, it's time to fill them generously. You can use a variety of fillings, such as cheese, vegetables, herbs, and spices. Common cheese choices include cheddar, cream cheese, goat cheese, and smoked gouda. For a heartier option, you can add cooked bacon or sausage to the filling. Mix the filling ingredients in a bowl until well combined, then use a spoon or your fingers to stuff each mushroom cap. Be careful not to overstuff the mushrooms, as this can cause the filling to overflow during grilling.
Finally, before placing the mushrooms on the grill, sprinkle the tops with breadcrumbs or additional cheese for a crunchy texture and extra flavour. You can also brush the grill with olive oil to prevent sticking and add a smoky flavour to the mushrooms. Now your mushrooms are ready for grilling!
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Choosing and preparing fillings
When choosing a filling for your grilled stuffed mushrooms, the world is your oyster. Mushrooms lend themselves well to a variety of flavours, and you can get creative with the fillings. A good rule of thumb is to ensure that your filling ingredients are diced relatively small so that they fit nicely into the mushroom cavity.
A classic combination is cream cheese, cheddar cheese, bacon bits, and spices. You can also add garlic powder or minced garlic cloves for an extra kick of flavour. Sausage meat is also a popular choice of meat, and you can use leftover cooked sausage to save on costs. If you want to keep your mushrooms vegetarian, you can use butter or oil to sauté the mushroom stems and garlic instead of bacon. For a more Mediterranean flavour, try stuffing your mushrooms with goat cheese, sun-dried tomatoes, and seasonings, topped with crunchy panko.
If you want to incorporate more vegetables, you can sauté peppers and onions and mix them with cheese. You can also sprinkle the stuffed mushrooms with panko breadcrumbs before grilling. For a spicier kick, add some smoked paprika, cayenne, and a pinch of salt. If you're feeling experimental, you can even try using leftover taco filling as a stuffing.
When preparing your filling, mix all the ingredients in a bowl until well combined. Ensure that the filling is at room temperature before stuffing your mushrooms, as a cold filling may damage the delicate mushrooms. You can also prepare the filling in advance and refrigerate it, but bring it back to room temperature before using it.
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Cooking methods and timings
When grilling stuffed mushrooms, it is important to use edible mushrooms, such as baby portobellos. You can also use button or cremini mushrooms, which are also called baby bellas. Before grilling, clean the mushrooms with a damp paper towel or a lightly damp paper towel to brush off any dirt. You can also rinse the mushrooms, but make sure to dry them thoroughly before stuffing. Remove the stems and hollow out each mushroom to create a cavity for the stuffing. Be careful not to cut through the mushroom or overstuff it, as the cheese may spill out while grilling.
For the filling, you can use a variety of ingredients, such as cheese, bacon, sausage, vegetables, or herbs. Mix the filling ingredients in a bowl and set aside. You can make the filling in advance and refrigerate it, but allow it to come to room temperature before stuffing the mushrooms. Once the mushrooms are stuffed, you can sprinkle breadcrumbs or panko on top.
Preheat your grill to medium-high heat, around 375-400°F (190-205°C). Brush the grill with oil to prevent the mushrooms from sticking. Place the stuffed mushrooms on the grill, making sure they are over indirect heat. Cover the grill and cook for 5 to 20 minutes, depending on the size of the mushrooms and the recipe you are following. The mushrooms are done when the cheese is melted and the mushrooms are tender and cooked through.
If you don't have a grill or prefer to bake the stuffed mushrooms, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and arrange the filled mushrooms on it. Bake for 10 to 20 minutes, or until the cheese is melted and the filling is warmed through.
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Serving suggestions
Grilled stuffed mushrooms are a great side dish for a summer barbecue, a vegetarian option at a dinner party, or even a Thanksgiving appetizer. They are best served warm, straight off the grill.
There are many different ways to stuff a mushroom, but some common ingredients include cheese, bacon, breadcrumbs, and vegetables. For a vegetarian option, you could try a recipe that uses goat cheese, sun-dried tomatoes, and seasonings, topped with crunchy panko. For meat eaters, a recipe with cream cheese, cheddar cheese, and bacon bits might be a better option. If you're looking for something a little more indulgent, you could try a recipe that includes sausage meat as well as smoked gouda and other cheeses.
If you're serving grilled stuffed mushrooms as an appetizer, you might want to consider using baby bella mushrooms to keep them bite-sized. If you're serving them as a side dish, larger portobello mushroom caps might be a better option.
If you have any leftover stuffed mushrooms, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back on the grill or in the oven until warmed through.
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Frequently asked questions
Use a damp paper towel to gently wipe each mushroom and remove the stems. Avoid cleaning them under running water to prevent them from becoming slimy.
You can use a variety of ingredients such as cream cheese, cheddar cheese, goat cheese, smoked gouda, bacon bits, sausage, garlic, herbs, and seasonings. Mix the ingredients in a bowl until well combined.
Avoid overstuffing the mushrooms to prevent the filling from overflowing while grilling. Use a heaping tablespoon or two of the filling for each mushroom, depending on its size.
Preheat your grill to medium-high heat, around 375-400°F (190-205°C). Place the stuffed mushrooms directly on the grill grates over indirect heat. Grill for 7-8 minutes on high heat or until the cheese is melted and the mushrooms are tender.
Yes, you can make the filling and prepare the mushrooms a day in advance. However, stuff the mushrooms right before grilling to prevent them from becoming soggy.
