Description
Stuffed grilled mushrooms are a delightful dish that combines the earthy flavor of mushrooms with a creamy, cheesy filling, perfect as an appetizer or side dish.
Ingredients
Scale
- 12 large portobello mushrooms (or cremini mushrooms)
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Gently clean the mushrooms with a damp cloth and remove the stems.
- Scoop out some of the gills from the inside of the mushroom caps.
- In a mixing bowl, combine cream cheese, Parmesan, mozzarella, garlic, parsley, and thyme. Season with salt and pepper.
- Stuff each mushroom cap generously with the cheese mixture.
- Preheat the grill to medium heat and brush the outside of the mushroom caps with olive oil.
- Grill the stuffed mushrooms cap side up for about 5-7 minutes until tender and the filling is bubbly and golden brown.
- Let cool for a minute before serving, optionally garnishing with fresh herbs.
Notes
- Clean mushrooms gently to avoid sogginess.
- Avoid overstuffing to prevent spillage while grilling.
- Brush with olive oil to prevent sticking.
- Grill at medium heat for even cooking.
- Let mushrooms cool slightly after grilling for easier eating.
Nutrition
- Serving Size: 1 mushroom
- Calories: 150-200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10-15g
- Saturated Fat: 5g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 5-7g
- Fiber: 1g
- Protein: 8-12g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, grilled mushrooms, appetizer, vegetarian