Grilled Stuffed Mushrooms

This recipe for grilled stuffed mushrooms is the ultimate “fancy” but simple grilled side. Baby portobellos are stuffed with goat cheese, sun dried tomatoes, and seasonings, and topped with crunchy panko. SO simple and SO good.

We are in the full swing of grilling season over here and these grilled stuffed mushrooms are my new favorite. A) they’re easy as heck and B) they’re happy flavor bombs that pair with all kinds of other grilled goodies.

Let’s talk about this flavor situation – we’ve got tender baby bella mushrooms that have a little crisp on the edges thanks to the grill. They’re stuffed to the brim with a creamy goat cheese and sundried tomato mixture that gets nice and melty while they’re grilling. The combo is to. die. for. If you’ve never had goat cheese and sun dried tomato together, you’ve been missing out on a very important part of life. And you need to make these. ASAP.

The whole prep process for these mushrooms involves 3 steps – cleaning the mushrooms, mixing up the filling, and stuffing them. Then you just pop them onto the grill and 10 minutes later, you’re enjoying grilled stuffed mushrooms. I love a good simple summer side dish. 😍😍😍

What have you been grilling so far this summer? What sides have you been loving? I hope you make these grilled stuffed mushrooms ASAP! When you do, snap a picture and tag us on Instagram – we love sharing your creations on our stories.

Grilled Stuffed Mushrooms

★★★★★

5 from 1 reviews

This recipe for grilled stuffed mushrooms is the ultimate “fancy” but simple grilled side. Baby portobellos are stuffed with goat cheese, sun dried tomatoes, and seasonings, and topped with crunchy panko. SO simple and SO good.

• Author: The Fitchen
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: serves 6 as a side 1x
• Category: Side Dish
• Method: Grill

Scale 1x2x3x

Ingredients

• 1 package baby portobello mushrooms (8 oz.)
• 1/2 cup chevre goat cheese
• 1/4 cup sun dried tomatoes (finely chopped)
• 1 Tablespoon of oil from the sun dried tomatoes (or olive oil)
• 1/4 teaspoon Italian herb seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• cooking spray
• 3–4 Tablespoons panko (optional, for topping)

Instructions

1. Clean mushrooms and gently remove stems. You can leave the ribs in tact or remove them – it’s up to you!
2. In a small bowl, combine goat cheese, sun dried tomatoes, oil, and seasonings and mix thoroughly to combine. I like to use the back of a large spoon to really “smoosh” everything together.
3. Place mushrooms on a plate and spray lightly with cooking spray. Spoon the goat cheese into the mushrooms.
4. Once they’re all stuffed, top with panko. Sprinkle over top and gently press into the goat cheese filling to make it stick.
5. Place mushrooms, stuffed side up, directly onto the grill grate. Grill for 7-8 minutes on high heat. Remove from the grill, serve, and enjoy!

Keywords: mushrooms, goat cheese, grilled, vegetarian, healthy, low carb, sun dried tomatoes,