Stuffed mushrooms are absolutely delicious and quite easy to prepare on the grill. This three-cheese vegetarian version is served on slider buns and paired with the peppery goodness of arugula. Remember, for the perfect mushroom slider you'll need to look for medium sized portabella caps or large crimini mushrooms.
- 6 medium portabella mushrooms, about 3 " in diameter
- 1 8 oz package of cream cheese (softened)
- 1/3 cup shredded parmesan
- 1/4 cup of crumbled blue cheese
- 2 tablespoons chopped pimentos (jar)
- 1 tablespoon chopped fresh chives
- 1 large clove garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 pretzel bun sliders
- 2 1/2 cups baby arugula
- 1 tablespoon white wine vinegar
- 2 teaspoons olive oil
With a small spoon, carefully scrape away the dark brown gills found on the underside of the mushroom. While this is perfectly edible, removing it creates more room for the cheese filling. This process is a tad messy, so work close to the sink.
Dampen a few paper towels with lukewarm water and clean off the surface of each mushroom. It is important not to get the mushrooms too wet, but have enough moisture on the paper towels to remove any dirt or debris. Place cleaned mushrooms onto a large plate or cutting board and set aside.
Preheat grill for medium-high heat. Right before placing the stuffed mushrooms onto the grill, oil the grill grates well. This can be achieved by using a large pair of outdoor cooking tongs, oil, and folded paper towels. Fold paper towel, grasp with tongs, dip into oil, and rub across the grates at least 3-4 times. This will create a good non-stick surface.
In a medium bowl, add softened cream cheese, shredded parmesan, blue cheese crumbles, chopped pimentos, chopped chives, minced garlic, onion powder, salt and black pepper. If the cream cheese isn't soft enough, place into the microwave for 10-12 seconds and resume instructions. Stir mixture to combine and taste for seasoning. Add more if needed.
Scoop about 1 1/2 to 2 tablespoons of mixture into each mushroom cap. Make sure not to overfill. This will just create a giant mess on the grill once the cheese starts to melt.
Place mushrooms, filled side up, onto the grill and cook for 6-8 minutes. Mushrooms should be cooked and cheese warm and melted. Do not over cook or else the mushrooms will become far too mushy. Once cooked through, remove from grill and place onto a large plate. Loosely tent with aluminum foil to keep warm.
In a large bowl, mix together olive oil and white wine vinegar. A little goes a long way as white wine vinegar packs quite a punch. Using a salad spinner, wash and spin baby arugula. If you don't have access to a salad spinner, simply wash arugula and lay onto paper towels. Gently blot to dry. Add to bowl and toss to coat with oil and vinegar.
To assemble sliders, place a healthy portion of arugula mixture onto the bottom bun, top with a stuffed mushroom, cover with top bun and serve. If you cannot find pretzel slider buns, any slider bun or prepared dinner roll will do. Just make sure that they are the same size as the mushroom.