Grilled Stuffed Mushrooms
This grilled stuffed mushrooms recipe is a delicious vegetarian summer appetizer! Juicy mushrooms with the most delicious creamy cheese filling!
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Servings :
Calories : 257kcal
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!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Vegan Stuffed Mushrooms: Use dairy-free cream cheese. Omit Parmesan cheese or replace it with dairy-free grated cheese.
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Nutrition
Calories: 257kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 325mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 1mg