Little Grilled Mushroom Bites

READY IN: 40mins


  • 12
    ounces mushrooms, trimmed
  • sea salt & fresh black pepper, to taste
  • 2
    garlic cloves (or more to taste)
  • 1
    tablespoon fresh herbs, chopped, optional (optional) or 1 teaspoon dried herbs (optional)
  • 34
    cup fresh breadcrumb (made from any high-quality white or whole grain bread)
  • 14
    cup cheese, grated (such as Parmesan or provolone)
  • 2
    2 tablespoons wine (your choice) or 2 tablespoons stock


  • Prepare a medium-hot fire in the grill with a vegetable grill in place.
  • Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings).
  • Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper.
  • Grill mushrooms, hollow side down, until partially cooked (about 5 minutes) and set aside.
  • Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well.
  • Grill, tossing frequently, until lightly cooked (about 5 minutes).
  • Finely chop the mushroom pieces and garlic, either by hand or with a food processor.
  • Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using).
  • Season to taste with salt and pepper.
  • Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.
  • Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes).
  • Serve hot or warm.