Description
These grilled stuffed mushrooms are bursting with creamy goat cheese and savory sun-dried tomatoes, enhanced with Italian herbs and a touch of crunch from optional panko topping. Perfect as an appetizer or side dish, they bring bold, smoky flavor with minimal prep time.
Ingredients
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1 package baby portobello mushrooms (8 oz.)
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½ cup chevre goat cheese
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¼ cup sun dried tomatoes, finely chopped
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1 tablespoon oil from the sun dried tomatoes (or olive oil)
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¼ teaspoon Italian herb seasoning
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¼ teaspoon sea salt
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¼ teaspoon black pepper
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Cooking spray
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3–4 tablespoons panko (optional, for topping)
Instructions
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Preheat your grill to medium heat (about 375°F).
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Clean the mushrooms and remove the stems. Lightly spray the mushroom caps with cooking spray.
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In a bowl, mix the goat cheese, sun-dried tomatoes, oil, Italian seasoning, salt, and pepper until well combined.
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Spoon the cheese mixture evenly into each mushroom cap.
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Sprinkle panko on top of each stuffed mushroom if using.
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Place the stuffed mushrooms on the grill, filling side up.
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Close the grill lid and cook for 10–12 minutes, or until the mushrooms are tender and the filling is warmed through.
- Carefully remove from the grill and serve immediately.
Notes
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For extra flavor, toast the panko lightly in a skillet before topping.
- These can also be baked in the oven at 375°F for 15–18 minutes if you prefer not to grill.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American