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–+ servings
Six grilled stuffed mushrooms on a plate.

Grilled Stuffed Mushrooms

A woman's face.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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 10 mushrooms
Calories 74 kcal

Equipment

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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