Grilled Stuffed Mushrooms

Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • 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

Directions

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. Recipe Notes 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.

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