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
Scale
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.
