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.
For indirect heat: In a Big Green Egg, this requires a platesetter, legs up, topped with a grill grate. In a gas grill, once it is heated, turn the burners off on one side of the grill and cook on that side.The grill or Big Green Egg can be heated while the filling and mushroom caps are prepared to save time.
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.
Keyword grilled mushrooms with cheese, grilled stuffed mushrooms
Tried this recipe?Leave a comment below and let me know!