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This grilled stuffed mushrooms recipe is a delicious vegetarian summer appetizer! Juicy mushrooms with the most delicious creamy cheese filling!
Table of Contents
These stuffed mushrooms with cream cheese are the ultimate flavor hit and can be served as an appetizer, side dish, or with salad. It’s perfect for your next summer party.
To turn them into a vegetarian main course, serve with rice!
Stuffed mushrooms taste like juicy soft mushrooms with a wonderful roasted flavor and a creamy cheese filling made of cream cheese, parmesan cheese, and fresh parsley. Every bite is a delight!
Grilling stuffed mushrooms is easy to make and can be prepared ahead of time. Since we’re not a fan of foodwaste, the mushroom stems are also utilized in this recipe. This does involve an extra step, but it’s worth it. Not only do you get to use the whole mushroom, but the stuffing automatically becomes much tastier with sautéed mushroom stems than if you would just stuff them with cream cheese.
🛒 Ingredients
See recipe card for quantities.
- Mushrooms → I recommend using large cremini/button mushrooms or portobello mushrooms. Larger mushrooms are a little easier to stuff.
- Olive Oil, Garlic, Shallot → For more flavor! Onion or scallion works too instead of shallot. If you like extra garlic, sprinkle some garlic powder into the filling.
- Cream Cheese & Parmesan → The main ingredients of the creamy filling! Cream cheese can be replaced by crème fraîche. If you like a more intense cheese flavor, substitute parmesan cheese with grated cheddar cheese, blue cheese, or go for a cheese mixture of your choice.
- Fresh Italian Parsley → Parsley and mushrooms go so well together. Can be replaced with dried parsley.
- Salt & Black Pepper → To taste.
Vegan Stuffed Mushrooms: Use dairy-free cream cheese. Omit Parmesan cheese or replace it with dairy-free grated cheese.
👩🍳 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Prepare Mushrooms & Filling: Carefully twist out mushroom stems and coarsely chop them.
- Heat a skillet with olive oil and sauté chopped mushroom stems for 3 minutes. Season with a pinch of salt and pepper. Add minced garlic and shallot, sauté for another 3 minutes. Set aside in a bowl to cool.
- Add cream cheese, grated Parmesan cheese, and minced parsley. Mix well and season to taste with salt and pepper.
- Stuff mushrooms with the filling (works best with a teaspoon).
- Prepare the Grill: Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Grilling Mushrooms: Grill the stuffed mushroom for 10-15 minutes over low to medium heat. Serve immediately!
🥡 Make-Ahead & Storage Instructions
You can prepare the stuffed mushroom caps up to half a day in advance. Once stuffed, store on a platter covered with plastic wrap or in an airtight container in the refrigerator. Grill directly!
Store leftovers in an airtight container in the refrigerator. Stays fresh for 2 days. Reheat in a skillet, oven, or microwave before serving.
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📖 Recipe
Grilled Stuffed Mushrooms
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Ingredients
- 9 oz (250 g) mushrooms cremini/button, or portobello mushrooms
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 shallot minced
- 3.5 oz (100 g) cream cheese
- ¼ cup (20 g) grated Parmesan cheese
- ½ bunch parsley minced
- salt & pepper to taste
Instructions
- Carefully twist out mushroom stems and coarsely chop them.
- Heat a skillet with olive oil and sauté chopped mushroom stems for 3 minutes. Season with a pinch of salt and pepper. Add minced garlic and shallot, sauté for another 3 minutes. Set aside in a bowl to cool.
- Add cream cheese, grated Parmesan cheese, and minced parsley. Mix well and season to taste with salt and pepper.
- Stuff mushrooms with the filling (works best with a teaspoon).
- Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Grill the stuffed mushroom for 10-15 minutes over low to medium heat. Serve immediately!
