Grilled Stuffed Mushrooms

Grilled stuffed mushrooms are a smoky, savory, and satisfying appetizer or side dish perfect for cookouts, gatherings, or even a quick weeknight treat. Filled with a rich, cheesy mixture and cooked until golden and tender, these mushrooms are easy to make and impossible to resist.

Why You’ll Love This Recipe

• Smoky flavor from the grill adds depth to every bite
• Perfect balance of juicy mushrooms and creamy, cheesy filling
• Customizable with your favorite ingredients
• Great vegetarian option for barbecues
• Easy to prep ahead and grill in minutes

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large mushrooms (like white button or cremini), stems removed
• Cream cheese (softened)
• Garlic (minced)
• Shredded cheese (cheddar, mozzarella, or Parmesan)
• Fresh herbs (parsley, thyme, or chives)
• Olive oil
• Salt and black pepper
• Optional: cooked bacon bits, breadcrumbs, spinach, or sun-dried tomatoes

directions

1. Preheat your grill to medium heat (about 375°F).
2. Clean mushrooms and remove stems. Lightly brush mushroom caps with olive oil and season with salt and pepper.
3. In a bowl, mix cream cheese, minced garlic, shredded cheese, herbs, and any optional mix-ins.
4. Spoon the filling into each mushroom cap, mounding slightly.
5. Place mushrooms directly on the grill over indirect heat or use a grill-safe tray or foil.
6. Close the lid and grill for 10–15 minutes, until the mushrooms are tender and the filling is hot and bubbly.
7. Carefully remove and let cool slightly before serving.

Servings and timing

This recipe makes 4–6 servings (about 12–16 stuffed mushrooms).
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes

Variations

• Bacon & cheddar: Add crispy bacon bits and cheddar to the filling
• Spinach & feta: Mix in chopped cooked spinach and crumbled feta
• Spicy: Add chopped jalapeños or red pepper flakes for heat
• Herb & garlic: Go simple with fresh herbs, garlic, and a touch of lemon zest
• Vegan: Use plant-based cream cheese and dairy-free cheese

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 350°F oven or on the grill until warmed through.
Avoid microwaving, which can make the mushrooms soggy. These are best enjoyed fresh off the grill.

FAQs

What type of mushrooms are best for stuffing?

White button or cremini mushrooms work best—they’re the right size and hold up well on the grill.

Can I make these ahead of time?

Yes, stuff the mushrooms up to a day in advance and store them covered in the fridge until ready to grill.

Can I use different cheeses?

Absolutely—try sharp cheddar, gouda, mozzarella, or blue cheese for different flavor profiles.

Do I need to pre-cook the filling?

No, the filling will heat and melt on the grill. Just make sure ingredients like spinach or bacon are pre-cooked if using.

How do I keep mushrooms from sticking to the grill?

Brush the caps with olive oil and use indirect heat or place them on a grill-safe tray or foil for easier handling.

Can I bake these instead?

Yes! Bake at 375°F for 15–20 minutes until the mushrooms are tender and the filling is bubbly.

Are these good for vegetarians?

Yes—just skip any meat-based additions and use vegetarian-friendly cheeses.

What can I serve with stuffed mushrooms?

They’re great with grilled meats, fresh salads, or as part of a veggie platter.

Can I freeze grilled stuffed mushrooms?

Freezing is not recommended—they can become watery and lose texture. Best enjoyed fresh.

Can I use portobello mushrooms?

Yes! Larger mushrooms like portobellos make excellent meal-sized portions. Adjust cooking time accordingly.

Conclusion

Grilled stuffed mushrooms are the perfect combination of juicy, smoky, and creamy, making them a standout appetizer or side dish. Easy to prepare and endlessly customizable, they’re sure to be a hit whether you’re grilling for guests or treating yourself to something special.

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