Recipe of the Week | Grilled Stuffed Mushrooms

Stuffed Mushrooms | Randolph Graham

These appetizers are a great addition to any meal. As a bonus, they are easy and relatively quick to make.

The green filling of diced jalapeño, poblano, and bell peppers looks inviting. The Jack cheese combines perfectly with the peppers allowing the overall flavor to explode as you bite into these grilled mushrooms. 

 

Ingredients:

12 large cremini mushrooms (cleaned)

1 teaspoon extra-virgin olive oil

1 small yellow bell pepper (diced fine)

1 jalapeño pepper (diced fine)

½ poblano pepper (diced fine)

½ sweet onion (diced fine)

1 cup Jack cheese (grated)

½ cup unseasoned breadcrumbs (toasted)

Salt and pepper (to taste)

 

Directions:

Preheat a grill to medium-high heat (about 450 degrees).

Use a paring knife to cut the stem off each mushroom. Discard stems. Hollow out each mushroom to create a cavity for the stuffing. Be careful not to cut through the mushroom.

Heat oil in a skillet over medium heat. Add the diced peppers and onion, and season with salt and pepper to taste. Cook the vegetables until they soften, about 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly. Stir in the grated cheese. Transfer vegetable mixture to a small bowl and set aside.

Stuff mushrooms with the pepper and cheese mixture and then sprinkle breadcrumbs on top of each mushroom.

Place the stuffed mushrooms on the grill. Cover and let the mushrooms cook for 6 minutes or until the cheese is melted and the mushrooms are just cooked through. Use a spatula to remove the mushrooms from the grill being careful not to let the mushrooms topple over. Serve while warm.

Tip: Toast the breadcrumbs prior to making the mushrooms for a more finished look

 

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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