BBQ Stuffed Mushrooms

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Mushrooms stuffed with cheese and herbs grilled on the BBQ. Perfect one bite appetizer for your backyard BBQ party!

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Servings :

Calories: 62kcal

Prep Time15

Cook Time15

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 cook
You just want the stuffing to be warm and melty, but the mushrooms should still have some firmness and a little color

Notes

*If you don't like cilantro use any combination of your favorite herbs. You can go Italian by adding basil and thyme, pull your favorite sausage flavor with sage and fennel seed, or use fresh parsley and tarragon.

You can use any combination of herbs and cheese. I often use goat cheese instead or with the cream cheese. Flavored cream cheese or goat cheese with herbs is a great way to cut down on the prep time.

Pro Tip: take some of the mushroom steps and finely dice them and then fold into the stuffing. It will give the stuffing a little more body and provide some meaty texture as well.

You can use this same stuffing in full size portobellos and serve them over salad greens for a full meal.

Nutrition

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