Grilled Stuffed Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
163 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Grilled Stuffed Mushrooms
Description
Grilled Stuffed Mushrooms involve hollowing out cleaned button mushrooms and preparing a filling of finely chopped stems, fresh spinach, ricotta cheese, Parmesan, mozzarella, and basil, seasoned with salt and pepper. The filling is scooped into the mushroom caps and topped with extra mozzarella. Cooking on a hot grill or in a cast iron skillet ensures the cheese melts and the filling warms through, resulting in tender mushrooms coated with a creamy, herbaceous mixture.
The combination of cheeses adds richness and a variety of textures, complemented by the mild spinach and fragrant basil. Serving with marinara sauce adds acidity and contrast to the creamy filling. The grilling method also imparts a slight char and smokiness to the mushrooms, enhancing their earthy flavor.
This dish works well as an appetizer or part of a larger meal. Larger mushrooms can be used but may require longer grilling times. The stuffed mushrooms can be prepared ahead and cooked just before serving. Leftovers store well refrigerated and reheat gently in the oven.
Vegan cheese substitutes that melt well can be used for dairy-free versions.
Ingredients
- 1 lb button mushroom white
- 1 cup baby spinach chopped
- 1/2 cup ricotta cheese
- 1/3 cup Parmesan Cheese grated
- 1/2 cup mozzarella cheese shredded
- 2 tbsp basil chopped, fresh
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce to serve
Instructions
- Preheat the grill to high.
- Clean the mushrooms and remove the stem. Scoop out the insides to make room for the filling. Chop the stems finely.
- Mix the mushroom stems with spinach, ricotta, parmesan, half of the mozzarella, basil, salt and pepper. Spoon the filling into the mushrooms.
- Place the mushrooms in a cast iron skillet and top with the rest of the mozzarella.
- Grill for 8 to 10 minutes until the cheese is melted. Serve with marinara.
Notes
- You can prepare and stuff the mushrooms up to 2 days before grilling; keep refrigerated until ready to cook.
- Larger mushrooms like portobello may be substituted, noting they require longer cooking times.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven at 300°F for 15 to 20 minutes.
- For dairy-free versions, use melty vegan cheese alternatives compatible with grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 695mg | 29% |
| Potassium | 549mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 251mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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