Grilled Stuffed Mushrooms with sausage and smoked Gouda cheese are easy to prepare and cooked on your grill or Big Green Egg in minutes. With succulent juicy mushrooms and savory sausage filling, these grilled mushrooms with cheese are SO full of smoky delicious flavor.
If you are looking for an incredible new way to make stuffed mushrooms this summer, this recipe is for you! Grilled stuffed mushrooms have a super easy but OH-SO-TASTY savory sausage and cheese filling with notes of garlic and Herbs de Provence. Add in smoked Gouda cheese and grill flavor and you have grilled mushrooms with cheese that are off the charts good. Serve with my Grilled Steak with Horseradish Dijon Sauce for a truly special meal.
Why this recipe works
Grilled Stuffed Mushrooms work for two very simple reasons: the savory sausage and smoked Gouda cheese filling is amazingggggg, AND juicy, succulent, slightly smoky grilled mushrooms are a PERFECT vehicle to allow us to shovel that delicious filling into our bellies.
Other plus: my recipe comes together in only 30 minutes.
Besides, just think about it… how rockstar it is to GRILL mushrooms with CHEESE.
Sausage and Smoked Gouda Filling
Yeah, you read that right. Sausage and smoked Gouda. You’re welcome.
The filling is super simple with only ingredients that I can all get at my regular grocery store.
- Bulk sausage. The kind you find in the breakfast sausage and bacon section, in a tube. I get mild for this recipe.
- Smoked Gouda cheese. I find it with the specialty cheeses.
- Cream cheese. Use regular cream cheese for this recipe.
- Seasonings: garlic powder, marjoram, Herbs de Provence, and kosher salt
The seasonings are a secret key to this recipe – the earthy notes from the fennel and lavender in Herbs de Provence and marjoram, subtle bite from the garlic powder and salt.
These flavors combine with, in and around the sausage and cheese to make a spectacular flavor combination.
For the mushrooms
The filling above is as complicated as we get, because all else we need are mushrooms and olive oil.
I used to just get whole mushrooms, but their sizes can vary so greatly and sitting there stuffing little mushrooms is a pain in the arse. I have reached the time in my life where that’s where I draw the line anymore.
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How to make grilled stuffed mushrooms
There is a detailed recipe card below, and it is EASY. Mix the filling ingredients in a bowl – Done. Prep the mushroom caps – Done. Bake.
Yep, I just said bake. Because when we grill with indirect heat, we are doing basically the same as baking in an oven it is just the the mushrooms will be able to absorb that wonderful grill flavor to become extra special.
We do cook these shrooms over INdirect heat (see recipe Notes), and we do not want to cook over direct flame.
Oh nooooo. Never “wash” mushrooms. They are little sponges and become rubbery and uncooperative if submerged. Just use a towel to wipe dirt off is all that is needed.
If your grill temperature goes a little high or stays a little low (which they often do), don’t sweat it. Just keep checking them until they are hot, the cheese is melted, and the mushrooms are tender.
Sure. You can make the filling in advance and then refrigerate. Allow it to come to room temperature again before stuffing the mushroom caps though or it will be firm and you could risk damaging the delicate mushrooms.
For the mushrooms, they can be prepared in advance too just know that once the stems are removed and gills and such scraped out, they will likely start to bruise. So, if you prep them ahead of time, don’t do it that ahead of time.
Of course! Mushrooms are a food equivalent of a sham-wow, meaning they will take up the flavors you want to impart on them. This is why I love cooking them on the grill. But with that said, with the sausage, Herbs de Provence, and smoked Gouda cheese, even baked, these will be amazing!
These grilled stuffed mushrooms come together so quickly, that I do recommend starting up your grill or Big Green Egg to heat while you put them together to save some time. Otherwise, you could have them ready to go, but then end up having to wait for the grill for a while.
This recipe is a perfect way to use up leftover cooked sausage you have on hand.
I have made these a few times, and I have only used smoked Gouda. That said, other options that I feel in my bones will be just as good are smoked provolone, smoked cheddar, or even Vermont sharp white cheddar. Use what you can get and give it a try!
Grilled Stuffed Mushrooms
For the sausage and smoked Gouda filling
- ½ lb bulk sausage cooked and crumbled, fat drained
- 4 oz smoked Gouda cheese shredded
- 4 oz cream cheese softened
- ½ tsp garlic powder
- ½ tsp marjoram
- 1 tsp Herbs de Provence
- ¼ tsp kosher salt
For the mushrooms
- 12 large white mushrooms
- ¼ cup extra virgin olive oil
Make the filling
- In a bowl, combine the filling ingredients. Set aside.
Prepare the mushroom caps
- Using a lightly damp paper towel, brush any dirt off the mushrooms caps. Do not rinse them with water. Remove the stems and discard or save for another purpose.
- Gently use a spoon to scoop out the gills in the mushrooms and make the cavity larger around the mouth of the opening (meaning, don't dig into the them).
- Brush inside and out of each mushroom cap with olive oil.
- Stuff each mushroom, gently pressing in the filling as necessary to use it all up. Place stuffed mushrooms on a small rack to make transfer to the grill faster and easier.
Grill the mushrooms
- Heat Big Green Egg or grill to cook at 375°F with indirect heat. (*see Notes)
- Place the rack with the mushrooms in the grill and close the lid.
- Grill/roast for 10-15 minutes or until filling is heated through, cheese is melty, and mushrooms are tender and juicy.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.