I love stuffed mushrooms! Putting them on the BBQ while you have it hot, to make a quick snack or appetizer, is a great way to please a party. These BBQ Stuffed Mushrooms are super easy and versatile. This is a base recipe that can be modified with different cheeses, herbs, and spices.
Mushrooms
I have used everything from white mushrooms, to baby bellas, to full size portobellos! For an appetizer, I find that the little baby bellas are the perfect combination of meaty mushroom and one bite snack. The baby bellas hold up really well to the heat of the grill and seem to put out less moisture.
You want to remove the stem and some of the gills (or insides) of the mushroom. I use a small spoon to gently scrape out the inside creating a perfect little bowl to hold all the yummy, cheesey stuffing. Pro Tip – keep a couple of stems and finely chop them. You can throw them into the stuffing mixture for added texture, flavor and a little meatiness.
Modifications
Our recipe uses both cream cheese and parmesan, but you can use lots of different kinds of cheese. I have done them with goat cheese, cheddar, or mozzarella. If you want to make it super easy, get some flavored cream cheese or herbed goat cheese and you don’t have to bother with anything else!
If you don’t like cilantro, use any combination of your favorite herbs. Fresh is best here, but even something like dried Italian Seasoning would pair great with the parmesan cheese. I have used basil, chives, tarragon, thyme, and sage in various combinations.
Grilling
We put these BBQ Stuffed Mushrooms right on the grill, but if you have a mesh grill mat you may find it easier with these tiny mushrooms. Grill them about 275F for about 10 minutes. You don’t want them to be charred, or super soft. The idea is to melt the stuffing and get a little color on the mushrooms.
| This recipe is part of our BBQ Apps Week! |
BBQ Stuffed Mushrooms
Ingredients
- 18 Mushrooms Baby Bellas or White Button
Stuffing
- ½ Small Shallot Minced
- 2 Tbsp Cilantro Finely Chopped*
- 3 Tbsp Shredded Parmesan
- 2 oz Cream Cheese Softened
- 3 Tbsp Plain Greek Yogurt
- ½ tsp Salt
- ¼ tsp Pepper
Topping
- 1 Tbsp Finely Grated Parmesan
Instructions
- Combine all stuffing ingredients in a small bowl, mixing well until smooth and easily spreadable
- Place the mushrooms on a baking sheet or plate upside down and using a small spoon carefully clean out the mushroom caps, removing the stems and any of the gills
- Fill the mushroom caps with the stuffing, careful not to overfill as it will just melt out onto the BBQ
- Top each cap with finely grated parmesan cheese
- Heat the grill to approximately 275°F and place the mushrooms over the direct heat, they will take approximately 10 minutes to cookYou just want the stuffing to be warm and melty, but the mushrooms should still have some firmness and a little color
Leave a Reply