Grilled Stuffed Mushrooms

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These grilled stuffed mushrooms pack plenty of flavor, thanks to the rich cream cheese filling tucked inside juicy grilled mushrooms. Enjoy them as an easy appetizer or as a side dish alongside grilled striploin steak skewers.

Six grilled stuffed mushrooms on a plate.

Although stuffed mushrooms are often reserved for holiday parties and special occasions, with this easy recipe, you can enjoy them any time of the year. They're simple to make, can be prepped in advance, and are cooked on the grill, so you can make them at home or at camp.

Why You'll Love This Recipe

They're an easy appetizer, snack, or side dish that can be prepared in advance.
They're cooked on the grill, so you can make them at home, or at camp.

Ingredients and Substitutions

Ingredients for grilled stuffed mushrooms--white mushrooms, garlic, panko, cream cheese, Parmesan, cayenne, and oil.

Mushrooms--Regular white mushrooms are traditional here, but you could substitute brown (cremini) mushrooms, or another firm, sturdy mushroom. Don't use thin, shallow mushrooms, like shiitake, as they won't hold the filling well.
Cream cheese--I recommend using full-fat cream cheese for the best flavor.
Panko--These are a crisp Japanese bread crumb, which is available at most supermarkets. You can also purchase panko online.
Cayenne pepper--The small amount of cayenne in this recipe adds a little warmth and spice to the cheese filling, but isn't spicy. Feel free to add a little extra if you want more kick, or omit it if you are very sensitive to pepper.

How to Grill Stuffed Mushrooms

A mixture of cooked mushrooms, cream cheese, and parmesan in a bowl.

Sauté the mushroom stems in oil until they soften and release their liquid. Stir in the garlic and cook for 1 minute. Cool.
Mix the cooked mushrooms and garlic with the cream cheese, Parmesan, panko, and cayenne.

Uncooked stuffed mushrooms on a grill tray.

Stuff each mushroom cap with about 1 tablespoon of the cheese mixture.
Grill over medium heat until the mushrooms start to shrivel and are bubbling at the edges.

FAQs

How do you remove the stems from mushrooms?

To remove the stems from your mushrooms without damaging the cap, flip the mushroom over. Use your thumb or finger to gently but firmly press against the bottom of the stem (where it attaches to the cap), pushing away from you. It should break away easily.

Can I make stuffed mushrooms in advance?

You can make the filling and stuff the mushrooms up to 24 hours before grilling. Keep them refrigerated in a sealed container or tightly covered with plastic wrap until you're ready to grill.

Tips and Troubleshooting

I recommend using a grill tray for cooking the stuffed mushrooms on the grill. This will make it easy for transferring the mushrooms to and from the grill and will avoid having any fall between the grill grates.
Store leftover mushrooms, covered, in the fridge for up to 2 days. Reheat in a warm oven until heated through.
This recipe is suitable for vegetarian diets.

More Mushroom Recipes You'll Love

A bowl of sautéed mushrooms with strips of meat in the background. — Griddle Sautéed Mushrooms

A jar filled with creamy mushroom sauce with some mushrooms next ot it. — Griddle Sautéed Mushrooms

Recipe

Angie Zoobkoff

This easy appetizer features a rich garlic, cream cheese, and panko filling tucked inside juicy grilled mushrooms. Perfect for any time of the year.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings mushrooms

Calories 74 kcal

Equipment

Grill tray optional

Ingredients

8 ounces white mushrooms (about 10) stems removed and reserved
2 teaspoons vegetable or olive oil
2 cloves garlic minced
4 ounces (113 g) cream cheese softened
¼ cup grated Parmesan cheese
¼ cup panko bread crumbs
⅛ teaspoon cayenne pepper
Salt and freshly ground black pepper

Instructions

Preheat the grill for medium heat (~400°F/200°C).
Finely chop the reserved mushroom stems.
Warm the oil in a small skillet over medium heat. You can do this on your stovetop, grill side burner, or directly on the grill. Add the mushrooms and cook, stirring frequently, until they soften and release their liquid, about 5 minutes.
Stir in the garlic and cook for 1 minute, reducing the heat if the garlic starts to brown. Remove from the heat and let cool while you prepare the filling.
In a medium bowl, mix the cream cheese, Parmesan, panko, cayenne, and cooked mushroom stems and garlic. Taste a little nibble and season the cheese mixture to taste with salt and pepper.
Working with one mushroom at a time, hold the mushroom cap upside down. Use a small spoon to press about 1 tablespoon of the cheese mixture into each mushroom. Pack it in firmly, but don't press too hard or you will break the mushroom.
Place the mushrooms, stuffing side up on a grill tray, if using. Transfer the grill tray to the grill and cook the mushrooms until they begin to shrivel and the edges are bubbling, about 8 minutes. Alternatively, you can use tongs to transfer each mushroom directly to the grill.
Remove from the heat and serve warm.

Notes

Use a grill tray--I recommend using a grill tray for cooking the stuffed mushrooms on the grill. This will make it easy for transferring the mushrooms to and from the grill and will avoid having any fall between the grill grates.

Storage--Store leftover mushrooms, covered, in the fridge for up to 2 days. Reheat in a warm oven until heated through.

Dietary--This recipe is suitable for vegetarian diets.

Nutrition

Serving: 1 mushroomCalories: 74kcalCarbohydrates: 4gProtein: 3gFat: 6gCholesterol: 14mgSodium: 81mg

Keyword grilled appetizers, grilling vegetables

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