Stuffed Mushrooms on the Outdoor Barbecue

Grilling appetizers with mushrooms

Aug 9, 2009
Tom Wolsey

Stuffed and Grilled Mushrooms - Thomas DeVere Wolsey

Mushrooms are not often thought of as food for outdoor grilling; however, stuffed and grilled mushrooms make an outstanding party food.

Mushrooms are the foundation for a variety of appetizers. They are versatile and provide a number of nutrients including potassium, selenium, and the vitamins riboflavin and niacin. Of course, mushrooms stuffed with tasty fillings add to any party or family dinner. Though stuffed mushrooms are often broiled, roasted, or chilled, the outdoor grill also lends itself well to these hors d'œuvres. On a hot summer evening, stuffed mushrooms and cold vegetables also make a fine main meal.

Basic Ingredients

Mushrooms are the main ingredient of stuffed mushrooms, of course. Not all edible mushrooms are suitable for stuffing, but many will work. In the recipes below, bulk white mushrooms and Italian brown mushrooms are used because they are readily available in most supermarkets. When the stem is removed, they leave a deep pocket for the stuffing. To prepare your mushrooms, remove the stems and set them aside. These will be needed later on in preparing the stuffing. Some advocate washing the mushroom while others object on the basis that the mushroom will absorb the extra water. Since this recipe calls for grilling the mushrooms, a bit of excess water cannot hurt. Some cooks also peel the mushrooms, which is fine for bulk white mushrooms.

Stuffing

There are many ingredients one can use to stuff a mushroom. Some recipes call for a vegetarian approach. The New York Times Cookbook (Clairborne, 1990) suggests stuffing mushrooms baked with an herbed cream butter and snails. Another alternative is sautéed mushrooms stuffed with chicken livers then chilled. Here, a system of five easy parts (including an optional flavor addition) makes preparing grilled and stuffed mushrooms quick and appealing to any grill master.

An Easy Five-part Recipe (With Choices for the Chef)

Every recipe in this approach calls for the stems of the mushrooms to be removed, finely chopped, then added to the stuffing mixture. Wash the stems, and then chop them finely. These will be mixed with the other ingredients from the five groups, below.

Choose one or more ingredients from each category in the list presented here. Mix together the chopped mushroom stems, the meat (finely chopped or shredded), the vegetable or herb, and the binder. Stuff the mixture into the mushroom caps with a spoon, pack it down with a spoon, and heap it slightly. Topping can be added once the mushrooms are stuffed. Bread crumb and parmesan cheese toppings may need to be patted lightly into the mixture.

Meat: A number of meat ingredients are well-suited for stuffing mixtures that will eventually be added to grilled and stuffed mushrooms. While freshly prepared meats are often desirable, canned meats will often be more than sufficient in preparing stuffing. Deviled ham, canned salmon, tuna, six ounce canned ham that easily shreds, and lump crab meat all work well.
Vegetable or herb: Cilantro, parsley, basil, fresh spinach, and artichoke hearts all combine nicely with the meat ingredients.
Binder: An ingredient to keep the vegetable and meat bound together is helpful and may add to the taste of the stuffed mushrooms. Depending on the oil and moisture content of the meat and vegetable ingredients, a small amount of olive oil, mustard, cream cheese, or mayonnaise works to bind the ingredients together. For the more adventurous, horseradish also helps keep ingredients together.
Optional flavor addition: A splash of Worcestershire might be to the liking of guests at your party. Coarse-ground black pepper adds a bit of dash to the mixture. Parmesan cheese also helps bind the mixture and adds flavor.
Topping: Grilled and stuffed mushrooms may be made more attractive with the addition of a topping. Parmesan (in addition to any added to the mixture for stuffing) cheese, shredded yellow or white cheeses, and bread crumbs may be added as toppings to grilled and stuffed mushrooms. The author suggests adding shredded cheese about three minutes before taking the mushrooms off the grill.

Grilling stuffed mushrooms on an outdoor barbecue or grill is easy, but a basket or wire mesh fry pan (see the photograph) helps keep the stuffed mushrooms from falling through the grate into the fire. A light coat of oil on the grill or basket might be needed to prevent sticking. A cast iron fry pan can also be used directly over the flame or coals. Place the stuffed mushrooms into the basket or wire mesh utensil and grill on medium heat for eight to ten minutes. Remove the mushrooms from the fire and try one yourself before serving these to your guests. After all, you want to ensure that they are as tasty as you planned them to be. For larger mushrooms, the stuffed and grilled appetizer may be cut into halves or quarters before serving.

In the Photographs

The photographs show two versions of the five-part stuffed and grilled mushroom.

Italian brown mushrooms stuffed with deviled ham, basil, mustard, splashed with Worcestershire sauce.
Bulk white mushrooms stuffed with salmon, artichoke hearts, mayonnaise, and coarse-ground black pepper.
The mushrooms are topped with either parmesan or grated cheese.