Stuffed mushrooms are typically served as pick-up hors d’oeuvres, which might be the way you will choose to serve these, although they are also an elegant garnish for any roast. The cooking is done in two parts. You start by grilling the mushrooms on the stem side. You then remove the stems, use them in the stuffing, stuff the caps, and return the mushrooms to the grill to cook the cap sides and warm up the filling. All of this can be done directly over the flame that surrounds a roast being grilled with indirect heat.

Prep: 15 minutes
Grill: 10 minutes.

– Grill screen
– Long-handled spatula.

– Use portobello mushrooms to create entrée-size stuffed mushrooms. This amount of filling will be enough for 2 portobellos.

Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

8 large mushrooms
1 tablespoon olive oil
2 slices bacon, finely chopped
1 clove garlic, minced
1 teaspoon chopped fresh herbs, such as rosemary, thyme, tarragon, or flat-leaf parsley
1 plum tomato, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon seasoned dried breadcrumbs
Oil for coating grill screen.

1. Heat the grill as directed.
2. Brush the stem and bottom side of each mushroom with the olive oil. Grill the mushrooms, stem side down, covered, for 5 minutes, shifting the mushrooms once if they do not sit flat, to help them cook evenly. Remove and let cool for a few minutes.
3. Remove the stem from each mushroom all the way down into the cap, using a small knife. Chop the stems finely.
4. Cook the bacon in a small skillet over medium heat until crisp. Add the garlic, tomato, herbs, and chopped mushroom stems; sauté until the tomatoes soften, about 2 minutes. Season with salt and pepper and stir in the breadcrumbs.
5. Pour any liquid that has collected in the mushroom caps into the stuffing mixture. Fill the caps with the stuffing. Coat the grill screen with oil and put the stuffed mushroom caps on the screen.
6. Put the screen on the grill, cover, and cook until the caps are tender and bubbling around the edges, about 5 minutes. If your grill has a temperature gauge, it should stay at around 450°F.


This entry was posted on Monday, September 17th, 2012 at 11:03 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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