Grilled Stuffed Mushroom Caps


Number of Servings: 8 Appetizers
Prep Time:  30 Minutes

Cook Time:  45 Minutes

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8 cremini mushrooms (any mushroom will do), fresh (stemmed)
8 teaspoon ground pork (cooked, ~ 1 t per mushroom cap)
1/2 sweet onions, grilled (finely diced)
1 dash chives, fresh
1 dash Oregano (to taste)
1 dash thyme (to taste)
1 table spooncream cheese (or 1 t of the mustard)
1 teaspoon dijon mustard (or 1 T of the cream cheese)
1 Mozzarella cheese (Smoked is nice) (shredded – used for topping)
1 dash Fennel seed
1 dash salt and pepper (to taste)


Bake your mushroom caps, upside down, for ~30 minutes at 300 to dry them out a little. You just want to remove to excess liquids within, not make mushroom jerky.
Brown the pork in a pan with some fennel seed
Mix the pork with the S&P, onions, thyme, parsley and oregano. (all amounts are to taste…but I used about 2:1 pork:onion)
Mix in the binder (cream cheese or mustard), just enough to bind all the ingredients!
Place stuffing into cap and bake at 250 in a grill or oven.
Add finely shredded mozzarella cheese and chives, return to cooker till melted
Serve imediately


Removing the grills from the caps with a hook knife will give you more space to fill.

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By |2018-12-02T01:56:35-05:00March 26th, 2011|Recipe|Comments Off on Grilled Stuffed Mushroom Caps