Ah, summer! The time for beach trips, long evening walks, and of course, BBQ parties. But if you’re tired of the same old burgers and hot dogs, I have a delightful treat for you. A recipe that’s perfect for those who cherish rich, creamy flavors packed into bite-sized goodies. I present to you the Grilled Stuffed Mushrooms with Garlic Herb Cream Cheese. Elegant yet straightforward, it’s a recipe that promises to steal the show at your next grill party. If you like Grilled Stuffed Mushrooms, this is for you!
Why This Recipe is a Must-Try
Mushrooms, with their earthy flavors, are like a blank canvas. They absorb and amplify the flavors of whatever they’re paired with. And what’s better to pair them with than a creamy, herb-infused cream cheese? This dish strikes a perfect balance between the smoky taste from the grill and the creamy goodness of the stuffing. Ideal for vegetarians and meat-lovers alike, it’s a versatile dish that caters to all.
Kitchen Equipment You’ll Need
- A grill (charcoal or gas, both work great)
- A medium-sized mixing bowl
- A chopping board and knife
- A small spoon for de-stemming the mushrooms
- A pastry brush or a small spoon for oiling
The Perfect Grilled Stuffed Mushrooms: Step-by-Step Guide
1. Get the Grill Going Start by preheating your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly spread out. For those with a gas grill, ensure you give it ample time to reach the desired temperature.
2. Prep Those Mushrooms Clean the mushrooms and gently remove the stems. Keep these stems; they’ll be a game-changer for the stuffing. If you’re using Portobello mushrooms, you might notice some gills inside. Using a small spoon, scrape them out gently.
Tip: Portobello mushrooms tend to be juicier and give a meatier texture. However, large button mushrooms can also do the trick if you’re looking for something milder.
3. Whip up the Creamy Delight In your mixing bowl, combine the softened cream cheese, minced garlic, freshly chopped parsley, and chives. To give it that extra kick, season with salt and pepper.
4. Add a Mushroomy Twist Chop up the mushroom stems you saved earlier and fold them into your cream cheese mix. This not only adds a texture but also enhances the mushroom flavor in the stuffing.
5. Let’s Stuff! Generously fill each mushroom cap with your creamy concoction. Make sure not to overstuff; you don’t want it spilling out while grilling.
6. Oil them up Using a pastry brush or a small spoon, lightly brush each stuffed mushroom with olive oil. This ensures they don’t stick to the grill and gives them a lovely golden hue.
7. Grill to Perfection Place your mushrooms on the grill, ensuring the stuffing side faces up. Grill them for 6-8 minutes. Once they’re tender and the stuffing looks slightly golden, you’re good to go.
8. Cheese, Please! For those who can’t resist a cheesy topping, sprinkle some grated Parmesan during the last 2 minutes of grilling.
Possible Variations and Swaps
- Cheese Varieties: Swap cream cheese for ricotta or feta for a different flavor profile.
- Herbs: If you’re not a fan of chives, try dill or even a bit of thyme.
- Veggies: For a crunchier stuffing, add finely chopped bell peppers or sun-dried tomatoes.
Food and Drink Pairings
The creamy texture and smoky flavors of the mushrooms pair excellently with a glass of chilled Chardonnay. If you’re looking for a non-alcoholic option, a lemon iced tea does wonders.
Storing the Leftovers
If you happen to have leftovers, which I doubt, place them in an airtight container. They’ll stay fresh in the refrigerator for up to 2 days. To enjoy them later, just reheat in a microwave or oven.
- Can I bake these instead of grilling? Absolutely! Preheat your oven to 375°F (190°C) and bake for about 15 minutes or until the mushrooms are tender.
- Is there a vegan option? Yes, you can swap the cream cheese for vegan cream cheese and skip the Parmesan or use a vegan substitute.
- 12 large Portobello mushrooms or large button mushrooms
- 1 package 8 oz cream cheese, softened
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- Grated Parmesan cheese optional, for topping
- Preheat your grill to medium-high heat.
- Clean the mushrooms and remove the stems. Save the stems for the stuffing. Using a small spoon, gently scrape out the gills from the Portobello mushrooms if using.
- In a bowl, mix together cream cheese, minced garlic, chopped parsley, and chives. Season with salt and pepper to taste.
- Finely chop the mushroom stems and fold them into the cream cheese mixture.
- Stuff each mushroom cap with the cream cheese mixture.
- Lightly brush each stuffed mushroom with olive oil.
- Place the mushrooms on the grill, stuffing side up. Grill for about 6-8 minutes, or until the mushrooms are tender and the stuffing is slightly golden.
- Optionally, sprinkle some grated Parmesan cheese on top during the last 2 minutes of grilling.
- Serve immediately.