These grilled Goat Cheese Stuffed Mushrooms are an all-time favorite; that’s why I love serving them! The smooth taste of the creamy goat cheese with the zip of the sundried tomatoes makes these little 2 bite creations simply amazing! Plus, they are super easy to prepare.
I love cooking appetizers like this fabulous Grilled Guacamole! Also, these Grilled Lamb Chops, or lambsicles as I like to call them, are an amazing appetizer for the gang. Everybody can grab one and eat it right off the bone! No knife and fork are required!
Cooking them on the grill is great; no need to heat up the oven. You can prepare them in advance and grill them up in less than 10 minutes when you are ready to serve them!
This stuffed mushroom recipe also provides a vegetarian option to serve to your family and friends. But don’t worry, all your carnivore friends will be clamoring for these as well!
WHAT DO YOU NEED TO MAKE Stuffed Mushrooms?
Cooking with simple ingredients is all you need to do to create some of the best-tasting food for your family and friends. This recipe very much embodies that philosophy.
- Cremini mushrooms (approx. 2 ” in diameter each)
- Goat cheese, at room temperature
- Sun-dried tomatoes drained and finely chopped
- Olive oil
- Garlic, minced
- Dried oregano
- Dried basil
- Dried rosemary, crushed
- Kosher salt
- Fresh ground pepper
- Panko breadcrumbs
- Canola oil
- Cilantro, chopped for garnish
HOW TO MAKE Goat Cheese Stuffed MUSHROOMS
If you are preparing these ahead of time, do not preheat the grill at this time; if you are serving them right away, you need to oil and preheat your grill.
Using canola oil and a cloth, oil the grates of your grill, then preheat the grill to medium-high heat, about 375 – 400 degrees F. Clean the mushrooms by rinsing under cold water and wiping them with paper towels.
Carefully remove the mushroom stems. You can discard them if you like, but adding them to your pot when you make homemade vegetable stock is a great use for them too! Using a small spoon, gently remove some of the soft meat that was around the stem. Place the mushroom caps on a baking sheet and set aside.
In a small bowl, add the goat cheese, sun-dried tomatoes, olive oil, oregano, basil, rosemary, Kosher salt, and fresh ground pepper. Stir the cheese mixture until well combined.
Spoon the cheese mixture into the mushroom caps filling them so they are full but not rounded and over full. Once they are all filled, sprinkle some panko breadcrumbs on the top of each cap. Press the panko down slightly so that it sticks to the cheese mixture.
Cooking your mushrooms on the grill
Place the cheese-stuffed mushrooms on the preheated and oiled grill and close the lid. It will only take about 6-8 minutes for them to cook.
You want the mushroom caps to be slightly wrinkled and the panko crumb topping to be toasted. This way you know that the cheesy center of the mushroom caps will be warmed through.
Once the goat cheese stuffed mushrooms are finished cooking on the grill, remove them to a serving platter. You can garnish them with a little chopped cilantro if you wish. I like it, as I think it adds a little splash of color to the mushrooms, plus a kick of freshness.
How do you make stuffed mushrooms not watery?
When cooking your mushrooms on the grill, you want to make sure that you cook them at a high enough heat and cook them long enough that most of the moisture will evaporate. They will still have a little moisture inside but just enough to make them nice and juicy and not dry. Look at how wonderful these look!!
What do you eat stuffed mushrooms with?
You could serve these stuffed mushrooms on their own as an appetizer or game day munchie. You could also serve them as an appetizer course for dinner with family and friends.
These tangy stuffed mushrooms would pair perfectly with any protein from chicken to pork. Maybe serve them with a BBQ Beer Can Chicken, always a favorite in our house. Or how about these amazing Baby Back Ribs on the Grill? After all, who doesn’t like tender baby back ribs?
Look at that juicy little bite! I know that your mouth is watering looking at that tender stuffed mushroom cap! Go ahead, make a batch tonight; it really only takes less than 25 minutes from start to finish!
Pin it HERE!!
Pin it HERE!!
- 25 - 30 cremini mushrooms (Approx. 2” in diameter)
- 4 oz. package goat cheese, at room temperature
- 1/4 cup sun dried tomatoes, drained and finely chopped
- 1 1/2 tsp olive oil
- 1 tsp garlic, minced
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary, crushed
- 1/4 tsp Kosher salt
- 1/4 tsp fresh ground pepper
- 2 Tbsp panko bread crumbs
- Canola oil, to grease the grill grates
- Cilantro, chopped (for garnish)
- Oil the grill grates and preheat your grill to medium-high heat (375 – 400 degrees F.).
- Clean and remove the stems from the mushrooms. With a small spoon, gently remove some of the soft meat that was around the stem.
- In a mixing bowl, combine the goat cheese, sun-dried tomatoes, olive oil, oregano, basil, rosemary, kosher salt, and fresh ground pepper.
- Mix the cheese mixture with a fork until all the ingredients are well combined.
- Spoon the cheese mixture into each of the mushroom caps.
- Once they are all filled, sprinkle a little panko crumbs on top of each mushroom cap, and press it down slightly so they stick to the cheese.
- Grill the mushroom caps, stuffed side up, for 6-8 minutes with the lid closed.
- Remove from the grill and arrange on a platter or tray. Garnish with chopped cilantro and serve.
See the post for more tips and tricks.
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Amount Per Serving: Calories: 38Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 37mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust