As the summer sun graces us with its warmth, grilling enthusiasts know that it’s time to fire up those grills. But while grilled meats are always a crowd-pleaser, today we’re taking a detour to the Mediterranean with a twist on a classic favorite. Introducing the Grilled Stuffed Mushrooms with Italian Sausage and Mozzarella. A dish that promises a burst of Italy in every bite!
Why This Recipe Is Your New Go-To
A harmonious blend of meaty mushrooms, zesty Italian sausage, and gooey mozzarella cheese, this dish brings together the best of Italian flavors. It’s the perfect recipe for those who want to impress without the stress. Whether you’re a grill master or a newbie, these stuffed mushrooms are sure to elevate any BBQ, dinner party, or even just a mid-week meal.
Essential Kitchen Equipment
- Grill (charcoal or gas-powered, whatever you fancy)
- Skillet or frying pan
- A trusty chopping board and knife
- A spoon (for those mushroom gills)
- A spatula or grill tongs
Let’s Dive into the Recipe
1. Grill Game Strong:
Ensure your grill is heated to medium-high, ready for the mushrooms.
2. Mushroom Magic:
Wash your mushrooms gently and de-stem them. Those using Portobello mushrooms should remember to scrape out the gills.
3. Sausage Saga:
In your skillet, embrace the beautiful chaos of browning the Italian sausage. Break it apart, letting the flavors unlock.
4. Onion & Garlic Glow:
Slide in the diced onions and minced garlic. Sauté them until the onions take on a lovely translucent avatar.
5. Cheesy Delight:
Off the heat, blend in half the mozzarella and a sprinkling of fresh basil. A pinch of salt and pepper, and your stuffing is set!
6. Mushroom Makeover:
Stuff those mushroom caps generously with your Italian sausage ensemble.
7. Mozzarella Mantle:
Dress the tops of your mushrooms with the remaining cheese, letting them wear their mozzarella crowns with pride.
8. Olive Oil Elegance:
A gentle brush of olive oil on the mushroom’s bottom ensures a perfect grill without any stickiness.
9. Grill Goddess:
Let those mushrooms embrace the grill for 6-8 minutes. The goal? Tender mushrooms with melted cheese that pulls apart in the most satisfying manner.
10. Basil Brilliance:
Before they make their way to the plates, garnish with fresh basil.
Making It Yours: Tips, Tricks, and Tweaks
- Cheese Chatter: Consider trying it with smoked mozzarella for an added depth of flavor.
- Spice it Up: A sprinkle of red pepper flakes can introduce a welcome heat to the stuffing.
- Veggie Verve: Feel free to toss in some bell peppers or sun-dried tomatoes for added texture and taste.
Perfect Pairings
Nothing says Italy like a glass of chilled Pinot Grigio or a sparkling Prosecco. On the non-alcoholic front, consider a refreshing basil lemonade.
For Those Leftovers
In the rare event of leftovers, transfer the stuffed mushrooms to an airtight container. They’ll keep in the fridge for about 2 days. To reheat, a brief stint in the oven ensures the cheese gets gooey all over again.
FAQs
- Can these be made in advance?
Absolutely! Prepare the stuffing ahead and refrigerate. Just stuff and grill when you’re ready. - I’m vegetarian. Any substitutes for the sausage?
Certainly! Consider using a plant-based sausage alternative or even some roasted eggplant for a meaty texture. - Can I use other mushrooms?
While Portobello and button mushrooms are ideal, feel free to experiment with your favorites!
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Equipment
Ingredients
- 12 large Portobello mushrooms or large button mushrooms
- 1/2 lb Italian sausage casings removed
- 1/4 cup onion finely diced
- 2 cloves garlic minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Clean the mushrooms and remove the stems. If using Portobello mushrooms, gently scrape out the gills with a spoon.
- In a skillet over medium heat, brown the Italian sausage, breaking it apart as it cooks.
- Add the onion and garlic to the skillet and sauté until the onion becomes translucent.
- Remove from heat and stir in half of the shredded mozzarella and chopped basil. Season with salt and pepper.
- Stuff each mushroom cap with the sausage mixture.
- Sprinkle the remaining mozzarella cheese on top of the stuffed mushrooms.
- Lightly brush the bottoms of the mushrooms with olive oil.
- Grill the mushrooms for 6-8 minutes, or until the mushrooms are tender and the cheese is melted.
- Garnish with the remaining chopped basil before serving.
Notes
