|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious recipe for grilled stuffed mushrooms is easy to assemble and grills quickly. Portobello mushrooms work really well for this recipe because of their large size and shape—they will not slip through the grates of your grill. You can vary the number of mushrooms depending on their sizes; if you can't find really large ones, you can use eight to 12 medium-sized mushrooms instead if need be.
The portobello mushroom is simply a more mature cremini mushroom—the common white mushroom you see in your supermarket and the one that's often used in appetizer recipes for stuffed mushrooms. But when cremini are left to grow a little longer, they can become very large and develop more flavor. That extra flavor serves them well on the grill.
Because portobello mushrooms are so substantive, they can be served in a number of ways. They'll work well as an appetizer or side, but also satisfy as a main dish. If they're going to be the main dish, serve them whole along with a big salad (Caesar would be good) or a side dish of choice.
- 4 large portobello mushrooms
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 ounce pimientos, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup cheddar cheese, grated
Gather the ingredients.
Wash the mushrooms and cut off the stems.
Reserve the caps and finely chop the stems.
In a food processor, combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper.
Pulse about 15 times. Do not overprocess.
Stir in the chopped pimientos.
Preheat the grill or a grill pan for medium-high heat. Once the grill is heated and right before the mushrooms go onto the grill, oil the grill grates well.
Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap.
Place mushroom caps on the hot grill for about 4 minutes.
Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.
Return the mushroom caps to the grill and cook an additional 4 minutes.
Once the mushroom caps are cooked, remove them from the heat and let stand for 5 minutes. If you'd like, carefully cut the stuffed mushroom caps into quarters before serving.
- Always choose mushrooms that are firm and avoid any that are limp, shriveled, or slippery.
- Look at the caps to make sure they aren't bruised.
- If possible, seek out mushrooms with smaller stems, which will be easier to remove.
- You can easily vary the stuffing for the mushrooms by adding different herbs and spices and different kinds of cheese, such as grated Parmesan.
- To make this recipe vegan, use olive oil or margarine instead of butter, and omit the cheese—use vegan cheese or sprinkle it with nutritional yeast flakes.
- Gluten-free breadcrumbs can be substituted for panko.
How to Store and Freeze Grilled Mushrooms
Grilled herb and cheese stuffed mushrooms will keep in the fridge, covered, for two to three days. They will reheat well on the grill, in the oven, or in a hot pan on the stove.
You can also freeze mushrooms you haven't grilled yet if you want to prep ahead of time. Freeze them on a baking sheet and then transfer them to zip-close freezer bags or a sealed container. Defrost in the fridge and then grill. For freezing leftovers, follow the same procedure.