Stuffed mushrooms are an amazing side dish that pair well with meat, fish and poultry served during any occasion – special or not. They are just that versatile. In fact, stuffed mushrooms are deliciously strong they can stand on their own without the company of chicken, steak, salmon or turkey served on a well dressed plate.
Portobello mushrooms are my absolute favorite, especially when it comes to stuffed mushrooms. In my humble opinion, they are the best of the best. They are so big you can pile just about any and everything on top of them — and I usually do. There is nothing like mouth-watering stuffed mushrooms.
I wash then rub extra virgin olive oil all over my portobello mushrooms, stuff them with a blend of cheddar cheeses – mild, sharp, white and yellow – jalapeño peppers, banana peppers, bacon bits, red onions and fresh baby spinach, wrap them in aluminum foil and placed them on the grill for 12-15 minutes at 400 degrees.
Those hearty mushrooms turn out to be meaty, juicy, tender, and tasty without adding a pinch of seasoning. No seasonings are required for this recipe. The seasonings secret lies in the toppings. The distinctive, grilled smokey flavor mixed with spicy juices from the banana peppers and jalapeño peppers and the salty bacon bits and sweet red onions deliver a perfect burst of flavorful goodness with each and every bite.
When you remove your stuffed portobello mushrooms from the grill, be extra careful. The foil will be very hot. Remember to wear oven mitts when you take your mushrooms off the grill. Also note, portobello mushrooms contain water, which is released when they are cooked.
Don’t be surprised when you open the aluminum foil to reveal your delicious mushrooms that the bottom of the wrapping contains water. Simply, use a spatula to remove your mushrooms from the foil and place them on a platter. You can serve your stuffed mushrooms with our tender, juicy and delicious Cornish hen or our succulent fresh sea scallops. Click the video to see how to prepare our stuff portobello mushrooms for the grill.
4 LARGE PORTOBELLO MUSHROOMS
1 CUP OF CHEDDAR CHEESES BLEND – MILD, SHARP, WHITE AND YELLOW (MORE IF YOU PREFER)
1/2 CUP EXTRA VIRGIN OLIVE OIL
1/2 CUP OF BANANA PEPPERS (MORE IF YOU PREFER)
1/2 CUP OF JALAPENO PEPPERS (MORE IF YOU PREFER)
1/2 CUP OF RED ONIONS (MORE IF PREFER)
1/2 CUP CHOPPED BABY SPINACH (MORE IF YOU PREFER)
WASH PAT DRY MUSHROOMS
RUB MUSHROOMS ALL OVER WITH OLIVE OIL
TOP MUSHROOMS WITH CHEDDAR CHEESES
ADD BANANA PEPPERS
ADD JALAPENO PEPPERS
ADD RED ONIONS
ADD CHOPPED BABY SPINACH
WRAP STUFFED MUSHROOMS IN ALUMINUM FOIL
PLACE MUSHROOMS ON GRILL AT 400 DEGREES
COOK 12 TO 15 MINUTES
REMOVE FROM ALUMINUM FOIL