Stuffed Grilled Portobello Mushrooms Recipe

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Stuffed Grilled Portobello Mushrooms

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


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


1Be sure to choose firm mushrooms with good "wells" for filling. Remove the stems and scoop out the dark gills. Wipe the caps clean.
2Dice 1 pat of butter, for each mushroom and sprinkle inside caps. Sprinkle a few dashes of worcestershire sauce into each cap.
3Carefully 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.
4Place 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.

About this Recipe

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