If you’re looking for a show-stopping appetizer that’s packed with bold flavors and irresistible textures, let me introduce you to this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe. These mushrooms are perfectly juicy and smoky from the grill, while the rich, creamy filling made of spicy sausage and velvety smoked Gouda melts in your mouth. Every bite offers a harmony of savory herbs and luscious cheese, making it a guaranteed crowd-pleaser for your next gathering or cozy night in. The combination of smoky, meaty, and cheesy elements takes this simple mushroom recipe to another level of deliciousness.
Ingredients You’ll Need
Getting the flavors just right in these grilled stuffed mushrooms starts with a handful of simple ingredients, each playing an important role. From the savory sausage to the creamy cheeses and the fragrant herbs, every element brings a little something special to the dish, creating a perfect balance in both taste and texture.
- 1/2 lb bulk sausage (cooked and crumbled): The hearty protein backbone that adds savory depth and a touch of spice.
- 4 oz smoked Gouda cheese (shredded): Adds a smoky, creamy richness that melts beautifully into the filling.
- 4 oz cream cheese (softened): Creates a smooth, luscious texture that binds the filling together.
- 1/2 teaspoon garlic powder: Boosts the savory flavor with a subtle garlic punch.
- 1/2 teaspoon marjoram: Adds a delicate floral and citrus note that brightens the mixture.
- 1 teaspoon Herbs de Provence: Introduces fragrant herb complexity, rounding out the flavors perfectly.
- 1/4 teaspoon kosher salt: Enhances the natural flavors without overpowering them.
- 12 large white mushrooms: The “boat” for your filling, offering a tender, juicy base with earthy undertones.
- 1/4 cup extra virgin olive oil: Keeps the mushrooms moist on the grill and adds a fruity, rich finish.
How to Make Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
Step 1: Prepare the Filling
Start by combining the cooked and crumbled sausage with shredded smoked Gouda and softened cream cheese in a medium bowl. Then sprinkle in the garlic powder, marjoram, Herbs de Provence, and kosher salt. Stir everything together until you have a smooth, cohesive mixture that’s bursting with savory, smoky flavor.
Step 2: Prepare the Mushrooms
Gently clean your mushrooms using a damp cloth or paper towel—avoid rinsing them with water to keep them from becoming soggy. Carefully remove the stems, which you’ll finely chop for later use if you wish or save for another dish. These mushroom caps will serve as your delightful edible cups for the filling.
Step 3: Stuff the Mushrooms
Spoon the filling generously into each mushroom cap. Pack it in slightly so it stays snug during grilling, forming a perfect little mound of cheesy, savory goodness nestled inside each mushroom vessel.
Step 4: Grill the Mushrooms
Preheat your grill to medium heat. Using a brush, coat both sides of the mushroom caps with extra virgin olive oil to prevent sticking and to encourage a golden, flavorful exterior. Place the mushrooms on the grill with the filling side facing up. Cook for 6 to 8 minutes until the mushrooms soften beautifully and the filling becomes bubbly and golden on top.
Step 5: Serve
Once off the grill, these Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe bites are best enjoyed warm. They’re irresistible as they are, but you can finish them with a sprinkle of fresh herbs for an added pop of color and aromatic freshness.
How to Serve Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
Garnishes
Fresh herbs like parsley, thyme, or chives make a lovely garnish that brightens the smoky richness of the stuffed mushrooms. A small drizzle of balsamic glaze adds a subtle sweetness and an elegant finishing touch. For a bit of heat, don’t hesitate to sprinkle some red pepper flakes.
Side Dishes
These grilled stuffed mushrooms make a delicious appetizer or side. Serve alongside a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted vegetables or a simple garlic bread also pair wonderfully, creating a comforting and well-rounded meal.
Creative Ways to Present
For entertaining, place the mushrooms on a rustic wooden board with a scattering of fresh herbs and lemon wedges around them. Use a decorative platter layered with vibrant greens, like arugula or baby spinach, for a pop of color that invites guests to dig in. You can even skewer smaller mushrooms stuffed with this filling as bite-sized party treats.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from the Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe, store them in an airtight container in the refrigerator for up to three days. This ensures they stay fresh and flavorful without drying out.
Freezing
To freeze, place the stuffed and grilled mushrooms on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can keep in the freezer for up to two months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat the mushrooms gently in a 350°F oven for about 10 to 15 minutes, just until warmed through and the cheese filling is melty again. Avoid microwaving if possible, as it can make mushrooms rubbery.
FAQs
Can I use other types of mushrooms?
Absolutely! While large white mushrooms work perfectly, cremini or portobello caps are great alternatives. Just make sure they’re large enough to hold the filling and fresh for the best flavor.
Is it possible to make this recipe vegetarian?
You can! Swap the sausage for a plant-based crumble or a flavorful mixture of sautéed mushrooms, walnuts, and spices. The smoked Gouda and cream cheese will keep that rich, creamy texture you love.
What if I don’t have a grill?
No worries at all! These stuffed mushrooms can be baked in the oven at 375°F for 20 to 25 minutes until tender and bubbly. You’ll still get fantastic results with a slightly different texture.
Can I prepare the stuffed mushrooms ahead of time?
Yes, you can assemble the mushrooms up to a day before grilling. Keep them covered in the refrigerator and bring them to room temperature before tossing on the grill for even cooking.
What wine pairs well with this dish?
A medium-bodied red like Pinot Noir complements the smoky sausage and Gouda beautifully. Alternatively, a crisp Chardonnay with a hint of oak will also balance the richness with its buttery notes.
Final Thoughts
I can’t encourage you enough to try this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe soon. It’s one of those dishes that feels fancy but comes together so easily, perfect for impressing family or friends without stress. The combination of smoky cheese, savory sausage, and tender mushrooms is comfort food at its finest, and I promise it’ll be a new favorite you’ll want to come back to again and again!
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Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 stuffed mushrooms (serves 12 as appetizers)
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
These Grilled Stuffed Mushrooms are a savory appetizer perfect for any gathering. Filled with a flavorful mixture of cooked sausage, smoked Gouda, and cream cheese seasoned with herbs, then grilled to juicy perfection, they offer a delightful blend of creamy and smoky flavors that will impress your guests.
Ingredients
Filling
- 1/2 lb bulk sausage, cooked and crumbled, fat drained
- 4 oz smoked Gouda cheese, shredded
- 4 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon marjoram
- 1 teaspoon Herbs de Provence
- 1/4 teaspoon kosher salt
Mushrooms
- 12 large white mushrooms
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the Filling: In a medium bowl, combine the cooked and crumbled sausage, shredded smoked Gouda, softened cream cheese, garlic powder, marjoram, Herbs de Provence, and kosher salt. Stir well until the mixture is smooth and fully combined.
- Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove the stems from the mushrooms, creating a hollow center for the filling. Set the mushroom caps aside and finely chop the stems.
- Stuff the Mushrooms: Carefully stuff each mushroom cap with the sausage and smoked Gouda filling, packing it in slightly to ensure the filling stays in place.
- Grill the Mushrooms: Preheat your grill to medium heat. Brush the mushroom caps with extra virgin olive oil on both sides to prevent sticking.
- Cook on Grill: Place the stuffed mushrooms on the grill, gill side up, and cook for 6–8 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Remove the mushrooms from the grill and serve warm. Garnish with fresh herbs, if desired, and enjoy!
Notes
- Be sure to drain the cooked sausage well to avoid greasy stuffing.
- Use a damp cloth to clean mushrooms to avoid them becoming soggy.
- You can substitute smoked Gouda with another smoked cheese for a different flavor.
- If you don’t have a grill, you can bake the stuffed mushrooms at 375°F for 15-20 minutes.
- Garnish with fresh parsley or thyme for an extra touch of freshness.
