Grilled Herb and Cheese Stuffed Mushrooms

Grilled herb and cheese stuffed mushrooms on a white plate

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 4 servings
Yield: 4 mushrooms
Nutrition Facts (per serving)
157 Calories
12g Fat
9g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 157
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 28%
Cholesterol 22mg 7%
Sodium 249mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 5g
Vitamin C 8mg 41%
Calcium 76mg 6%
Iron 1mg 5%
Potassium 273mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 medium clove garlic, minced

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 ounce pimientos, coarsely chopped

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 1/4 cup grated cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled herb and cheese stuffed mushrooms

    The Spruce / Maxwell Cozzi

  2. Wash the mushrooms and cut off the stems.

    Wash the mushrooms and cut off the stems

    The Spruce / Maxwell Cozzi

  3. Reserve the caps and finely chop the stems.

    Mushroom caps reserved and mushroom stems finely chopped

    The Spruce / Maxwell Cozzi

  4. In a food processor, combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper.

    Breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper in a food processor

    The Spruce / Maxwell Cozzi

  5. Pulse about 15 times. Do not overprocess.

    Herb and breadcrumb mixture in a food processor

    The Spruce / Maxwell Cozzi

  6. Stir in the chopped pimientos.

    Chopped pimientos stirred into the breadcrumb mixture

    The Spruce / Maxwell Cozzi

  7. 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.

    Oil the grill grates

    The Spruce / Maxwell Cozzi

  8. Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap.

    Mushroom caps on a plate with oil and butter

    The Spruce / Maxwell Cozzi

  9. Place mushroom caps on the hot grill for about 4 minutes.

    Mushroom caps cooking on the grill

    The Spruce / Maxwell Cozzi

  10. Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.

    Mushroom caps topped with breadcrumb mixture and cheese

    The Spruce / Maxwell Cozzi

  11. Return the mushroom caps to the grill and cook an additional 4 minutes.

    Mushroom caps with toppings on the grill

    The Spruce / Maxwell Cozzi

  12. 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.

    Grilled herb and cheese stuffed mushrooms cut into pieces on a plate

    The Spruce / Maxwell Cozzi


  • 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.

Recipe Variations

  • 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.