Grilled Stuffed Mushrooms
Have you ever grilled stuffed mushrooms? I used to always put them in the oven but since buying a grill that has a thermometer – in the grill they go. They get the little bit of smokey flavor from meat juices dripping on the heat, giving them a little extra oomph in flavor.
While I do love mushrooms, this recipe uses button mushrooms because of their sturdy, empty caps, and I don’t think they have a lot of flavor. For this recipe, most of the flavor is in the stuffing so don’t hold back. Adjust the ingredients to suit your tastes. I use Italian bread crumbs and add a little more Italian seasoning. It still wasn’t quite enough so I added a tablespoon of Worcestershire sauce to the cream cheese mix. Love it!
Grilled Stuffed Mushrooms has become a staple in our weekend cooking out entertainment in the warmer months. When the grill has been put away for the winter I put them in the oven and they’re almost as good!
Grilled Stuffed Mushrooms - On The Fire
Preheat the grill (or oven) to 400°.
Spread a thin layer of olive oil on a cookie sheet. You'll use the sheet even on the grill.
Clean the mushrooms with a damp paper towel.
Remove mushroom stems. Chop the stems into 1/4" or smaller pieces.
Melt the butter in a fry pan over medium heat. Cook the stems until most of the moisture has evaporated, six or seven minutes.
Add the minced garlic to the mushrooms stems and cook for two or three minutes. As soon as you smell the wonderful aroma of garlic, it's done.
Add the bread crumbs and toast for three or four minutes.
Remove from heat and cool 15 or 20 minutes, cool enough that the cream cheese won't melt.
Add the Parmesan, cream cheese, Worcestershire sauce, parsley and thyme. Add salt and pepper to taste.
Fill the mushroom caps with the mixture. Top with the Mozzarella cheese.
Grill with the cover down for 15-20 minutes.
Cool 8-10 minutes before serving.