Name: Grilled Stuffed Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 package baby portobello mushrooms (8 oz.); ½ cup chevre goat cheese; ¼ cup sun dried tomatoes, finely chopped; 1 tablespoon oil from the sun dried tomatoes (or olive oil); ¼ teaspoon Italian herb seasoning; ¼ teaspoon sea salt; ¼ teaspoon black pepper; Cooking spray; 3–4 tablespoons panko (optional, for topping)

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Stuffed mushrooms are a timeless appetizer, beloved for their versatility, flavor, and elegant presentation. This recipe for Grilled Stuffed Mushrooms elevates the classic by using baby portobello mushrooms, which are the perfect size for bite-sized servings while offering a meaty texture that holds up beautifully on the grill. The filling is a rich, creamy blend of chevre goat cheese and finely chopped sun-dried tomatoes, enhanced with aromatic Italian herbs and the subtle tang of tomato oil. The result is a savory, indulgent bite that balances creaminess with umami, and just a hint of smokiness from the grill.

These mushrooms are not just delicious—they’re also vegetarian-friendly, low-carb, and easy to prepare, making them a crowd-pleaser for a wide range of diets and preferences. Whether you’re serving them as part of a summer cookout spread, as a sophisticated starter for a dinner party, or even as a light main course for a casual evening meal, Grilled Stuffed Mushrooms deliver flavor and texture that’s hard to beat. They’re quick to prepare, cook in minutes, and can be adapted with your favorite cheeses or herbs to suit your taste. In short, this is a go-to recipe that belongs in every home cook’s grilling repertoire.

Why You’ll Love This Recipe

Easy and Quick to Prepare

With just a handful of ingredients and a simple preparation method, these mushrooms can be prepped and grilled in under 30 minutes.

Perfect for Entertaining

These bite-sized appetizers look elegant and taste gourmet, making them ideal for dinner parties, barbecues, or holiday gatherings.

Bold, Balanced Flavor

The tangy goat cheese pairs beautifully with sweet sun-dried tomatoes and the earthy flavor of grilled mushrooms, offering a complex flavor profile in every bite.

Vegetarian-Friendly

This recipe is an excellent meatless option for guests, making it a great addition to any menu catering to dietary preferences.

Adaptable

You can easily customize the filling by using different cheeses, herbs, or even adding a touch of heat with chili flakes.

Ingredients

Baby portobello mushrooms
Chevre goat cheese
Sun dried tomatoes
Oil from the sun dried tomatoes or olive oil
Italian herb seasoning
Sea salt
Black pepper
Cooking spray
Panko (optional, for topping)

Variations

Different Cheese Options: Swap goat cheese with cream cheese, feta, or ricotta for a different texture and flavor.
Add Protein: Mix in crumbled cooked bacon or sausage for a heartier version.
Herb Twist: Use fresh herbs like basil, thyme, or chives for a burst of freshness.
Vegan-Friendly: Replace the goat cheese with a dairy-free cheese alternative to make this dish vegan.
Spicy Kick: Add red pepper flakes or diced jalapeño to the filling for a bit of heat.

How to Make the Recipe

Step 1

Clean the baby portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a small spoon to scrape out the gills to make space for the filling.

Step 2

In a small bowl, combine goat cheese, finely chopped sun-dried tomatoes, a tablespoon of oil, Italian herb seasoning, salt, and black pepper. Mix until well combined.

Step 3

Stuff each mushroom cap with the goat cheese mixture, pressing lightly to fill the cavity.

Step 4

Optionally, sprinkle the tops with panko for a crisp texture.

Step 5

Preheat your grill to medium heat. Lightly spray the grill grates with cooking spray or brush them with oil.

Step 6

Place the stuffed mushrooms on the grill, cap-side down. Close the lid and grill for about 7–10 minutes, or until the mushrooms are tender and the tops are slightly golden.

Step 7

Carefully remove from the grill and serve warm.

Tips for Making the Recipe

Use mushrooms that are uniform in size for even cooking.
Don’t overstuff the mushrooms to avoid spillage during grilling.
If using panko, lightly toast it beforehand for added crunch.
Make sure the grill is well-oiled to prevent the mushrooms from sticking.
Let the mushrooms rest for 2–3 minutes after grilling to allow the flavors to settle.

How to Serve

Grilled Stuffed Mushrooms are best served warm as an appetizer or side dish. They pair wonderfully with grilled vegetables, a crisp salad, or alongside grilled meats for a more complete meal. Garnish with fresh herbs for added color and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

Freezing

It is not recommended to freeze grilled stuffed mushrooms as the texture of the mushrooms and cheese can become soggy when thawed.

Reheating

To reheat, place the mushrooms in a 350°F oven for 10–12 minutes, or until heated through. Avoid microwaving to preserve texture.

FAQs

1. Can I make these ahead of time?

Yes, you can assemble them a day ahead and store in the fridge. Grill just before serving.

2. What other cheese can I use?

Feta, ricotta, or cream cheese are great substitutes for goat cheese.

3. Can I bake these instead of grilling?

Yes, bake at 375°F for 15–20 minutes until mushrooms are tender and tops are golden.

4. Are these keto-friendly?

Yes, they are naturally low in carbs. Omit the panko to reduce carbs further.

5. Can I use large portobello mushrooms?

Yes, use larger mushrooms and serve as a main dish instead of an appetizer.

6. How do I prevent them from getting soggy?

Grill over medium heat and avoid overstuffing. You can also precook the mushrooms slightly before stuffing.

7. Can I add nuts to the filling?

Yes, chopped walnuts or pecans add a nice crunch and flavor contrast.

8. What’s the best way to clean mushrooms?

Use a damp paper towel or soft brush to gently clean. Avoid soaking them in water.

9. Is panko necessary?

No, it’s optional but adds a nice crunchy texture to the finished mushrooms.

10. How do I transport them for a party?

Place them in a single layer in a covered container and reheat in the oven upon arrival.

Conclusion

Grilled Stuffed Mushrooms are a flavorful, elegant, and simple dish that brings gourmet flair to your grill. Whether you’re hosting a party, planning a backyard cookout, or just looking for a delicious meatless option, this recipe is sure to impress. With minimal prep, customizable fillings, and a rich, savory flavor, these mushrooms will become a staple in your appetizer lineup.