Grilled Stuffed Mushrooms
- 12 medium to large cremini mushrooms, rinsed clean of grit
- 1 tablespoon olive oil, plus more to grease the grill
- 1 small yellow bell pepper, diced
- 1 red jalapeño or red fresno chile pepper, diced (See Recipe Note)
- 1/2 poblano pepper, diced
- 1/2 sweet onion, diced
- 1 cup grated Gruyère cheese
- 1/2 cup Panko breadcrumbs
- Salt and pepper
Adapted from thekitchn.com
Preheat a grill to medium-high heat. Use a small paring knife to cut the stem off of each mushroom, then hollow out each mushroom a bit to create a cavity for stuffing. Be careful not to cut through the mushroom.
In a medium skillet, heat a tablespoon of oil over medium heat. Add the diced peppers and onion, and season with a pinch of salt and pepper. Cook the vegetables until they soften, 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly. Stir in the grated cheese.
In a small skillet, toast breadcrumbs over low heat until they are lightly browned.
Stuff mushrooms with the pepper and cheese mixture. Sprinkle breadcrumbs on top of each mushroom.
Lightly oil a paper towel or clean rag with olive oil and brush onto the hot grill. Carefully place the stuffed mushrooms on the hot grill. Cover and let the mushrooms cook for 5 to 6 minutes until the cheese is melted and the mushrooms are just cooked through. Serve while warm.
You can get creative with the filling for these. I love using leftover taco filling as a stuffing also. Really anything that's diced relatively small (and can be mixed with cheese) will probably work well in these.
A red jalapeño pepper is one that has ripened beyond green and become red. If this isn't available, you can substitute red fresno chile peppers.