Grilled Herb and Cheese Stuffed Mushrooms
Grilled herb and cheese stuffed portobello mushrooms offer a simple yet flavorful appetizer.
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Instructions
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Prepare a medium (350°F to 375°F) gas or charcoal grill; clean and oil the grates.
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Clean mushrooms with a damp paper towel and remove stems; coarsely chop the stems.
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Pulse chopped stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper in a food processor about 5 times.
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Stir pimientos into the breadcrumb mixture.
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Brush mushroom cap bottoms with olive oil and place 1/2 tablespoon of butter inside each cap.
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Grill mushroom caps for 4 minutes.
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Remove caps, stuff with the breadcrumb mixture, and sprinkle with cheese.
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Return to grill and cook for about 4 more minutes until tender and the cheese melts.
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Remove from heat, let stand for 5 minutes, then cut into quarters if desired before serving.