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    Home » SUMMER RECIPES

    Grilled Mushrooms Stuffed With Blue Cheese

    Published: June 28, 2021 · Updated: July 7, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    One thing that is perfect to throw on a BBQ grill is mushrooms! These Grilled Mushrooms Stuffed With Blue Cheese are a perfect summer BBQ treat, that can be cooked alongside your burgers and kebabs! Big, flat Portobello mushrooms filled with cheese, nuts and spring onions and grilled until soft, this is a great recipe you have to try at your next BBQ party! 

    Take Me To:
    • Ingredients and Substitutes
    • Method
      • How To Stuff Portobello Mushrooms?
      • How To Grill Stuffed Mushrooms?
    • Recipe FAQs
    • Three Ways To Enjoy Stuffed Mushrooms
    • Other Summer BBQ Recipes
    • Recipe Card

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    Ingredients and Substitutes

    • large flat or Portobello mushrooms work best for these blue cheese mushrooms, cooked on a grill.
    • breadcrumbs: fresh, panko or shop-bought dried breadcrumbs will work.
    • pecans: can be substituted with walnuts.
    • garlic clove: or ½ teaspoon of garlic paste.
    • spring onion: can be replaced with chives or parsley.
    • olive oil: or any other oil that won’t overpower the other flavours, like vegetable, sunflower, avocado or rapeseed oil.
    • stilton: can be replaced with other types of blue cheese, like gorgonzola, Roquefort or Danish Blue, however, we think that Stilton Stuffed Mushrooms are best – Stilton doesn’t overpower other flavours and melts slower than softer blue cheese.

    Method

    How To Stuff Portobello Mushrooms?

    Remove the stalks from the portobello (flat) mushrooms and chop them very finely. In a small frying pan fry them with 1 tablespoon of oil for 3-4 minutes to soften just slightly.

    To a bowl, add the cooked mushroom stalks, pecans, spring onion, garlic, breadcrumbs and crumbled stilton. Mix together. Spoon the filling into the mushroom caps.

    How To Grill Stuffed Mushrooms?

    Place the stilton stuffed mushrooms on a hot BBQ grill and cook for approximately 15 minutes until the mushrooms have softened and the cheese has melted. If you are cooking on a grill with a lid, cover the BBQ with the lid to speed up the process and introduce more of a wonderful smoky flavour to them!

    Spooning blue cheese stuffing into the flat mushrooms.
    Stuffed mushrooms on a lotus grill.

    Recipe FAQs

    Can I Make Stilton Stuffed Mushrooms Under The Kitchen Grill?

    Absolutely! Place unstuffed mushrooms under the grill for a few minutes first to soften first. Since you will be grilling from above, you want to make sure your mushrooms cook through first. Then stuff them with the blue cheese mixture and place them back under the grill for a couple of minutes, or until the cheese melts!

    What Can I Add For Texture If I Don’t Eat Nuts?

    Toasted sunflower or pumpkin seeds work really well in these stilton stuffed mushrooms.

    Three Ways To Enjoy Stuffed Mushrooms

    These delicious mushrooms stuffed with blue cheese make a lovely vegetarian main (just a few side dishes)!

    But if you’re looking for a more substantial vegetarian main, make it into a burger! These Grilled Mushrooms with Cheese are sooo good sandwiched in light brioche buns, with a bit of herby mayo, and a lot of shredded lettuce leaves or slaw. Simply skip the breadcrumbs and substitute with more cheese!

    Alternatively, serve our mushrooms stuffed with blue cheese as a lovely side dish to grilled meats. These go beautifully with pork chops, beef patties, sausages and more!

    Stilton Stuffed Mushrooms grilling next to the BBQ Pork tenderloin.

    Other Summer BBQ Recipes

    For other summer BBQ ideas, have a look at some of our favourite recipes:

    • Sourdough Burger Buns
    • BBQ Pork Fillet
    • Banh Mi Burgers

    Recipe Card

    grilled mushrooms stuffed with blue cheese, pecan and breadcrumb mixture on a black slate.

    Grilled Mushrooms Stuffed With Blue Cheese

    One thing that is perfect to throw on a grill is mushrooms! These pecan and stilton stuffed mushrooms are the perfect grilled summer treat, that can be cooked alongside your burgers and kebabs! Flat mushrooms filled with cheese, nuts and spring onions and grilled until soft, this is a great recipe you have to try at your next BBQ party! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine British
    Servings 2 portions
    Calories 286 kcal

    Ingredients
     
     

    • 2 large flat or Portobello mushrooms
    • 40 g breadcrumbs
    • 20 g pecans roughly chopped
    • 1 small garlic clove crushed
    • 1 spring onion finely sliced
    • 1 tablespoon olive oil
    • 30 g stilton

    Instructions
     

    • Remove the stalks from the mushrooms and chop them very finely. In a small frying pan fry them with 1 tablespoon of oil for 3-4 minutes to soften just slightly.
    • To a bowl, add the cooked mushroom stalks, pecans, breadcrumbs, spring onion, garlic and crumbled stilton. Mix together. Spoon the filling into the mushrooms.
    • Place the mushrooms on the BBQ grill and cook for approx 15-20 minutes until the mushrooms have softened and the cheese has melted.

    Notes

    If you want to sandwich your stuffed mushrooms in a buttery brioche bun, skip the breadcrumbs and double up on the stilton! 

    Nutrition

    Calories: 286kcalCarbohydrates: 20gProtein: 9gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 11mgSodium: 365mgPotassium: 447mgFiber: 3gSugar: 4gVitamin A: 180IUVitamin C: 2mgCalcium: 132mgIron: 2mg
    Keyword Blue Cheese Stuffed Mushrooms, Grilled Flat Mushrooms, Grilled Mushrooms with Blue Cheese, Grilled Stuffed Mushrooms, Mushrooms Stuffed with Blue Cheese, Mushrooms Stuffed with Stilton, Portobello Mushrooms, Stilton Stuffed Mushrooms, Stuffed Flat Mushrooms, Stuffed Mushroom Recipe, Stuffed Mushrooms, Stuffed Portobello Mushrooms
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    More SUMMER RECIPES

    • Creamy Corn Salad with Courgette
    • Summer Pesto Pasta Salad
    • Blackened Salmon with Mango Salsa
    • Courgette and Lime Cake

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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