Grilled Stuffed Mushrooms with Cream Cheese and Parmesan
These grilled stuffed mushrooms are an irresistible appetizer that’s easy to whip up and packed with the creamy flavors of cheese and garlic. Whether you’re hosting a party or looking for a quick snack, these stuffed mushrooms are sure to impress!
Table of Contents
Chef’s Tips
- Choose the Right Mushrooms: Opt for larger white button mushrooms or Portobello mushrooms to make stuffing easier. Keep in mind that mushrooms shrink slightly when cooked, so bigger is better.
- Prevent Soggy Mushrooms: After washing, pat the mushrooms dry thoroughly with paper towels to remove excess moisture and maintain their texture.
- Crunchy Topping: For added crunch, sprinkle breadcrumbs mixed with a little olive oil on top of the cream cheese filling before grilling.
- Experiment with Cheeses: While Parmesan and cream cheese are classics, feel free to try blue cheese, mozzarella, or cheddar for a flavor twist.
- Spicy Kick: Mix some chopped jalapeños or red pepper flakes into the filling for a touch of heat.
- Grease the Foil: Even with foil on the grill, use olive oil or butter to prevent the mushrooms from sticking and to keep them moist.
Ingredients
- 8 oz mushrooms: Washed and stems removed.
- 4 oz cream cheese: Softened for easier mixing.
- 1/4 cup Parmesan cheese: Grated for added flavor.
- 1 tsp garlic powder: For a robust garlic flavor.
Instructions
- Prepare the Mushrooms:
- Wash mushrooms thoroughly under cold water and pat them dry with paper towels. Remove and discard the stems.
- Make the Filling:
- In a small skillet over medium heat, combine the cream cheese, Parmesan cheese, and garlic powder. Stir continuously until the mixture is smooth and creamy. Let it cool slightly before using.
- Stuff the Mushrooms:
- Using a spoon, fill each mushroom cap with the cream cheese mixture. For ease, use one spoon to scoop the filling and another to help push it into the mushroom cap.
- Grill the Mushrooms:
- Preheat your grill to medium-low heat. Place a sheet of aluminum foil on the grill grate and lightly grease it with olive oil. Arrange the stuffed mushrooms on the foil.
- Grill the mushrooms for 15–20 minutes, or until they develop a golden-brown color.
- Serve:
- Remove from the grill and serve hot. These stuffed mushrooms are delicious on their own or paired with your favorite dipping sauces.
FAQs
Absolutely! Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15–20 minutes, or until golden brown.
Try mixing in chopped fresh herbs like parsley, basil, or chives. You can also add finely diced vegetables like spinach or bell peppers for added texture and nutrients.
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain their crispness.
Yes! Prepare the mushrooms and stuffing, assemble them, and store them in the refrigerator for up to 24 hours. Grill or bake them just before serving.
These Grilled Cheesy Stuffed Mushrooms are a simple yet indulgent treat that’s perfect for any occasion. Whether served as an appetizer or a party snack, they’re sure to be a hit!
Grilled Cheesy Stuffed Mushrooms
Ingredients
- 8 oz Mushrooms
- 4 oz Cream cheese
- 1/4 c Parmesan cheese
- 1 tsp Garlic Powder
Instructions
- Wash mushrooms in cold water. Remove and discard stems. Place mushrooms in a shallow baking dish.
- Add cream cheese, parmesan cheese, and garlic to a small skillet and heat over medium heat, stirring often, until mixture is creamy.
- Using two spoons, (one to stuff, one to get the mixture off the spoon) stuff the mushrooms with the mixture.
- Heat the grill, and lay a sheet of aluminum foil onto the grill grate, and cook the mushrooms until they are a nice golden color. This takes about 15-20 minutes on a gas grill heated at medium/low.
- Serve hot.
Notes
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
