Mushrooms are a wonderful ingredient to cook on the barbecue because they grill so well! Mushrooms contain plenty of juices, which cook the mushrooms to perfection while keeping them moist and tender. These mushrooms are basted with a tasty dill butter and filled with cheese, herbs, and tomato.
You can serve this grilled stuffed mushrooms recipe as an appetizer or with any meal you like. Their simple flavor means they suit most dishes; in fact, pretty much any fish, meat, or vegetarian meal can be enhanced by serving these great stuffed mushrooms on the side.
So whether you are serving vegetarians or meat-eaters, you can pop these on the grill and know they are going to have a good reception with all your dinner guests and go down well. One word of advice here would be to cook more than you think you will need. Trust me, you will not have leftovers! These are just so good and once people have had a taste they will certainly want to have more. Mushrooms get juicier and more delicious on the barbeque, so no wonder this is many people’s preferred cooking method for them.
Overcook them and they will start to get dry on the outside, so keep an eye on them because mushrooms are not that dense and therefore do not take many minutes to cook. The first thing you need to do is take the stalks off the mushrooms and you can just snap them out easily. Some might be missing their stalk but do not worry about that. The butter, dill and garlic salt are combined and then you can brush this mixture over the mushrooms before grilling them. The reason to do this is the butter helps keep the mushrooms moist and juicy, and the dill and garlic salt add a lovely flavor to them.
The stalks which you have finely chopped are mixed with mozzarella and tomato concentrate, so you end up with a nice Italian flavor. Spoon this filling into the mushroom caps and carefully grill them. You will be able to see the mozzarella mixture bubble and melt in the mushroom caps. This will only take a couple of minutes, so put them on the grill just before you are ready to serve them. Whether you prefer to offer these as an appetizer, side dish or snack, there is no doubt they will put a smile on everyone’s face.
Perhaps you are wondering whether you can reduce the fat or calories in this dish, and the answer is yes. Feel free to swap the butter for cooking spray and you can use reduced-fat cheese in the filling too if you want. This is a very easy dish and you will not have any problems with it. The mushroom caps are filled rather than being stuffed, in that you can see the filling on top of the mushrooms. Cook these carefully or use a grilling basket. You do not want to lose any of them through the gaps in the grate!
- ¼ cup melted butter
- ½ lb large, whole fresh mushrooms
- ½ teaspoons garlic salt
- ½ teaspoon dill weed
- ½ teaspoon oregano
- 1 teaspoon tomato concentrate
- ½ cup grated mozzarella
- Preheat the grill to hot.
- Remove the stalks from the mushrooms and chop them finely.
- Combine the butter, dill and garlic salt and brush this mixture over the mushrooms. Grill them facing upwards for 5 then baste and cook facing downwards for 5 minutes.
- Combine the chopped mushroom stalks with the grated mozzarella, tomato puree, and oregano and fill the mushrooms with this mixture.
- Grill for 5 minutes more, face up so the filling does not fall out.
- The stuffed mushrooms are done when the cheese has melted and all the ingredients are hot.
- Serve with a side salad, as an appetizer or as an accompaniment to your meal.
Look at these juicy, vegetarian stuffed mushrooms. As you can imagine, the cheese and tomatoes give it a definite Italian flavor, as do the other ingredients which all work in harmony to deliver fantastic results. This is a quick and simple recipe which offers plenty of flavor in every mouthful, and you will love every bite. Serve these as an appetizer or as a side dish, and they will work happily alongside whichever kind of meat, fish or protein you have chosen to accompany them. As the photo shows, these look really appetizing, and the aroma is special too.
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