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5 from 10 votes

Grilled Stuffed Mushrooms

These delicious grilled stuffed mushrooms are ready in 30 minutes. Stuffed with 3 types of cheese and spinach, this is a crowd pleasing appetizer!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4
Author: Shadi HasanzadeNemati

Ingredients

  • 1 lb white button mushrooms
  • 1 cup baby spinach chopped
  • 1/2 cup ricotta cheese
  • 1/3 cup parmesan cheese grated
  • 1/2 cup mozzarella shredded
  • 2 tbsp fresh basil chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup marinara sauce to serve
US Customary - Metric

Instructions

  • Preheat the grill to high.
  • Clean the mushrooms and remove the stem. Scoop out the insides to make room for the filling. Chop the stems finely.
  • Mix the mushroom stems with spinach, ricotta, parmesan, half of the mozzarella, basil, salt and pepper. Spoon the filling into the mushrooms.
  • Place the mushrooms in a cast iron skillet and top with the rest of the mozzarella.
  • Grill for 8 to 10 minutes until the cheese is melted. Serve with marinara.

Video

Notes

  • You can prepare the the filling and stuff the mushrooms up to 2 days in advance and keep them refrigerated until you're ready to grill. 
  • You can use larger mushrooms such as portobello, however keep in mind that the cooking time might be longer. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes. 
  • You can use vegan cheese alternatives for this recipe as long as they melt well. 

Nutrition

Calories: 163kcal | Carbohydrates: 7g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 695mg | Potassium: 549mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1186IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 1mg