Grilled Stuffed Mushrooms
Grilled Stuffed Mushrooms with melty cheese, crispy bacon and just the right amount of heat — the perfect addition to your next summer gathering!
You can make these cheesy treats in just 30 minutes or prep them a day in advance for an easy make ahead appetizer!
Key ingredients
- Mushrooms: Button mushrooms and cremini mushrooms (also called baby bellas) are my preferred choice for these grilled stuffed mushrooms.
- Bacon: Cooked until just crispy!
- Garlic: Three cloves of minced garlic for an extra bit of flavor.
- Cheese: Cream cheese and cheddar are my cheeses of choice here. Feel free to substitute the cheddar for your favorite shredded cheese.
- Spices: Smoked paprika, cayenne and a pinch of salt give these stuffed mushrooms just a little kick. Make sure you’re using smoked paprika to get maximum flavor and adjust the cayenne to taste.
Step by step instructions
Prep the mushrooms
Rinse the mushrooms to remove any dirt and snap off the stems. Use a small knife to cut out any little bits remaining in the cap.
Discard any tough ends and finely chop the rest of the stems. We’ll be adding these to the filling.
Make the filling
- Cook the bacon until crispy.
- Saute the chopped mushroom stems and garlic in a bit of rendered bacon fat until tender.
- Mix everything together.
Fire up the grill
Brush the mushrooms with olive oil. Fill each cap with a heaping tablespoon or two of the delicious cheesy bacon filling.
Preheat the grill to medium-high (about 375-400°F or 190-205°C), clean the grates and brush them with oil.
Place the bacon stuffed mushrooms directly over the flame. Close the lid and cook for about 5-8 minutes depending on the size of your mushrooms.
Storage and make ahead
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. I like to reheat them in the oven at 350°F (180°C) until warmed through.
To make this recipe ahead of time, I recommend preparing both the mushrooms and filling up to a day in advance.
While it’s generally fine to stuff the mushrooms a day in advance, I generally wait until right before grilling. This ensures the mushrooms don’t release any excess moisture into the filling.
Expert tips and tricks
- Choose similar sized mushrooms for even cooking. I look for mushrooms that will hold a heaping tablespoon of filling. That being said, a little variety in size is fine — you might just need to take some off the grill a bit earlier than others.
- For a vegetarian version, skip the bacon. Just use a bit of oil or butter to saute the mushroom stems and garlic instead.
- Don’t overstuff the mushrooms. The cheese gets deliciously melty while grilling and may spill out if the mushrooms are stuffed too full.
FAQs
Yes! They can be baked at 400°F (200°C) for 15-20 minutes or until the mushrooms are tender and the cheese is melty.
Clean the mushrooms using a damp paper towel (as opposed to rinsing or soaking) to avoid taking on any excess water. Additionally, you could pre-bake the mushrooms for 5-10 minutes before adding the stuffing so that they release some of their liquid.
When it comes to cleaning the mushrooms, you can either rinse them or use a damp paper towel to rub off any dirt. Using the paper towel method will ensure no excess water absorption, which can help prevent soggy mushrooms. That being said, rinsing the mushrooms is my preferred method as it’s quite a bit easier. Just make sure to thoroughly dry the mushrooms before stuffing.
You’ll know they’re done when the cheese is melty and the mushrooms are soft (they’ll squish a bit when grabbing them with tongs).
Grilled Stuffed Mushrooms Recipe
- Total Time: 28 minutes
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: Global
Description
Easy to make and impossible to resist, these cheesy grilled stuffed mushrooms with bacon are a guaranteed crowd pleaser!
Ingredients
- 1 pound (450 grams) button or cremini mushrooms*, cleaned and thoroughly dried
- 6 slices (180 grams) bacon
- 3 cloves garlic, minced
- 8 ounces (225 grams) cream cheese, softened
- 1/2 cup (60 grams) cheddar cheese, shredded
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne
- kosher salt to taste
- 1 tablespoon olive oil
- green onions to garnish (optional)
Instructions
-
Remove the mushroom stems. Finely chop the mushroom stems, discarding any tough ends. Set aside.
-
Cook the bacon in a skillet over medium heat for 4-6 minutes on each side or until crispy. Transfer to a paper towel lined plate to soak up any excess grease. Finely chop the bacon and set aside.
-
Drain all but 1 tablespoon of rendered bacon fat from the skillet and add the chopped mushroom stems and garlic. Cook for 5 minutes or until the stems are tender.
-
In a medium bowl combine the softened cream cheese, cheddar, smoked paprika, cayenne and salt. Mix in the bacon, mushroom stems and garlic until well combined.
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Lightly brush the bottoms of the mushroom caps with olive oil.
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Fill each mushroom with a heaping spoonful of the filling. Top with extra cheddar and bacon if desired.
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Heat your grill to medium-high (375-400°F or 190-205°C) and brush the cooking grates with oil.
-
Place the mushrooms on the grill directly over the flame, close the lid and cook for 5-8 minutes or until the cheese is melty and the mushrooms have softened.
Notes
Choosing Mushrooms: Both button mushrooms and baby bellas (also called cremini mushrooms) work great in this recipe. Just make sure you choose a package where the mushrooms are similar in size and large enough to hold a good spoonful of filling.
Storage: Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days.
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