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bacon stuffed mushrooms garnished with green onion on plate

grilled stuffed mushrooms


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  • Author: Brittney
  • Total Time: 28 minutes
  • Yield: 8
    • Prep Time: 20 minutes
    • Cook Time: 8 minutes
    • Category: appetizer
    • Method: grill
    • Cuisine: global

Ingredients

  • 1 pound (450 grams) button or cremini mushrooms*, cleaned and thoroughly dried
  • 6 slices (180 grams) bacon
  • 3 cloves garlic
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (60 grams) cheddar cheese, shredded
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cayenne
  • kosher salt to taste
  • 1 tablespoon olive oil
  • green onions to garnish (optional)

Instructions

  1. Remove the mushroom stems. Finely chop the mushroom stems, discarding any tough ends. Set aside.
  2. Chop the bacon into small pieces. Cook in a skillet over medium heat for 5 minutes or until just starting to crisp up. Transfer to a paper towel lined plate to soak up any excess grease.
  3. 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.
  4. 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.
  5. Lightly brush the bottoms of the mushroom caps with olive oil.
  6. Fill each mushroom with a heaping spoonful of the filling. Top with extra cheddar and bacon if desired.
  7. Heat your grill to medium-high (375-400F or 190-205C) and brush the cooking grates with oil. 
  8. 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.