Stuffed Grilled Portobello Mushrooms

Stuffed Grilled Portobello Mushrooms

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Minta Jarvis


These are so yummy...and easy too! These make a great appetizer to enjoy while the main dish is on the grill.


★★★★★ 2 votes



  • 4
    large portobello mushrooms
  • ·
    whipped cream cheese
  • ·
    worcestershire sauce
  • 4 slice
    bacon, cooked and crumbled
  • ·
    mexican blend shredded cheese
  • 4 Tbsp
    butter, cold

How to Make Stuffed Grilled Portobello Mushrooms


  1. Be sure to choose firm mushrooms with good "wells" for filling. Remove the stems and scoop out the dark gills. Wipe the caps clean.
  2. Dice 1 pat of butter, for each mushroom and sprinkle inside caps. Sprinkle a few dashes of worcestershire sauce into each cap.
  3. Carefully spread cream cheese into each cap about 1/4 inch thick. Spread to edges and create a "seal". Sprinkle one slice of bacon on each mushroom and cover each with a handful of shredded cheese. Using your hand, gently pack down shredded cheese.
  4. Place each mushroom on a hot grill, out of direct flame. Grill for about 5-7 minutes, until cheese is melted and mushrooms just start to soften. Remove and serve immediately.

Printable Recipe Card

About Stuffed Grilled Portobello Mushrooms

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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