Grilled Stuffed Mushrooms

I hate to open up the post this way, but I hate a mushroom. There are very few ways I can eat them and even like them a little bit. But Shan has been on me to make a stuffed mushroom recipe. Folks, you’re going to be shocked because after throwing these fellers on the grill… I ate about 10 of them!

We’re sharing a grilled mushroom recipe that is full-flavored and I think will convert any mushroom dislikers- like I was!

Clean the ‘Shrooms

Take the stem off and clean the mushrooms.

Did you know mushrooms have gils, sort of like a fish on the inside? We’re going to pull off the little stems and clean out the gills, which is the black stuff inside. Be careful not to break the outside edge of that mushroom ’cause we need him to hold the goodness in.

Prep the Veggies

Chop the veggies finely.

Cover up and set aside the cleaned shrooms and let’s move on to making the filling. I’ve come up with this concoction that I really love- red bell pepper, yellow onion and a whole green chili that has been roasted.

Simmer the vegetable for about 5 till they get soft and tender.

I like to saute these all with some butter and garlic for about 5 minutes to help release some of their flavor. Season to taste with whatever you like, but you know me, I’m going to put some of our Red River Ranch Mesquite Seasoning in it (you can get some of it here.)

I’ve also browned up 1/2 pound of ground breakfast sausage.

Soak the Shrooms in Some Beef Broth

Soak the shrooms in beef broth.

This is a little trick that is going to make those mushrooms have a great flavor – beef broth. Let the ‘shrooms soak in the broth no longer than 5 minutes, otherwise they’re going to get too soft.

Give some toasting to Panko breadcrumbs.

In the meantime, let’s give a little toasting to some Panko breadcrumbs in a dry skillet, so they get a little crunch to them. Do this over a medium-high heat just until those crumbs get a lightly toasted color.

Now it’s time to put it all together!

Stuff the Mushrooms

Stuff the mushrooms starting with cream cheese.

Drain the mushrooms from the broth. Start by adding about 1 to 1 1/2 teaspoons of cream cheese in the bottom of each mushroom. Followed by 1 to 1 1/2 teaspoons veggies and finish with a layer of the cooked sausage. Top with a good sprinkling of the bread crumbs.

Pack the stuffing down.

Grill the Stuffed Mushrooms

On the grill they go!

But first, I added a couple large pieces of hickory to my lump charcoal to give it a good smoking. I soaked the pieces in water for about 20 minutes beforehand so they’d smoke up good.

Place the ‘shrooms on a cleaned and greased grill over low heat. Shut the lid and let them go for about 5 or so minutes until the outside edges begin to soften.

Grill the stuffed mushrooms for about 5-8 minutes.

Now it’s time to top with a little of that Parmesan, which is one of my favorite ingredients!

Let’s shut the lid and let it go just long enough for that cheese to melt.

Don’t forget to add some Parmesan on top.

This is a pretty easy dish to throw together and is now going to be one of our go-to recipes to take to any gathering or backyard BBQ. Y’all enjoy, be sure to share and check out our full how-to video below… and also our 4th of July tribute.

Enjoy the Stuffed Mushrooms!

Print Pin

Grilled Stuffed Mushrooms - Cowboy Kent Rollins

Ingredients

• 14 to 18 white mushrooms
• ½ pound ground breakfast sausage
• ½ stick butter
• ½ red bell pepper diced
• ½ yellow onion diced
• 1 green chile or Anaheim pepper roasted and diced
• 2 garlic cloves minced
• 2 cups beef broth
• 4 oz. cream cheese softened
• ¼ to 1/3 cup Panko bread crumbs
• 1/2 to 1 cup shredded Parmesan cheese

Instructions

• Brown the sausage in a medium skillet over medium-high heat, until browned. Transfer to a bowl, cover and set aside.
• Return to the skillet and melt the butter over medium heat. Stir in the bell pepper, onion, green chile or Anaheim pepper and garlic. Cook about 5 minutes, stirring occasionally, until the flavors release and soften slightly. Set aside.
• Remove the stems from the mushrooms and carefully spoon out the inside gills (black part). Place in a shallow pan and pour the beef broth around and in the mushrooms, enough to nearly cover. Let soak, no more than 5 minutes. Drain the mushrooms.
• In a small cast iron skillet, toast the bread crumbs over medium-heat until lightly browned and crisp.
• Stuff the mushrooms with about 1 to 1 ½ teaspoons of cream cheese, followed by 1 to 1 ½ teaspoons veggie mix and 1 to 1 ½ teaspoons sausage. Top with bread crumbs. Repeat with remaining ingredients.
• Place the mushrooms on a cleaned and well oiled grill over low heat. Shut the lid and cook for about 5 to 8 minutes or until the mushrooms begin to soften.
• Sprinkle with 1 to 2 teaspoons of the Parmesan cheese. Shut the lid and cook just until the cheese melts. Serve warm.