Good Life, Good Food: Grilled stuffed springtime mushrooms

What a way to celebrate springtime with this delicious appetizer by Chef Bud! (KVII)

Grilled Stuffed Spring Time Mushrooms

Nothing says spring has sprung like fresh flavors from fresh herbs and mushrooms!


  • 4 ea Portobello mushrooms, stems and gills removed
  • 2 Tblspn Jalapeno Lime infused olive oil Amarillo Grape & Olive
  • 3 Tblspn fresh parsley
  • 2 Tblspn fresh cilantro
  • 1 Tblspn minced garlic
  • 2 Tblspn sweet jalapeno
  • 2 ea green onion
  • 1 C Jalapeno Lime infused olive oil, Amarillo Grape & Olive
  • 2 Tblspn sundried tomatoes
  • ¾ C smoked gouda cheese
  • 8 oz softened cream cheese
  • 8 oz hot sausage, cooked & crumbled with mushroom stems
  • 1 C shredded mozzarella cheese


Preheat your grill to medium high

Wipe the mushrooms with a damp towel clean and dry well. Brush the tops of the mushrooms with the infused olive oil.

In a food processor, mix the parsley, cilantro, garlic, jalapeno, green onion and sundried tomatoes. When mixed well, emulsify with 1 C of infused olive oil. Set the pesto aside.

In a small saute pan, combine the cooked sausage and diced mushroom stems with the softened cream cheese. Mix well and set aside. For a Vegetarian version simply leave out the sausage.

Place a spoonful of the cream cheese mixture in the bottom of the mushroom caps. Top with some of your pesto and a slice of smoked gouda cheese or the shredded mozzarella cheese.

Put on the grill and grill until the cheese is melted about 10 minutes.

Place on a serving dish, top with some fresh cilantro and green onion and serve!

This fresh dish, full of fresh flavors is green like spring and full of freshness. As an appetizer or a meal, it will be a hit for your spring time gatherings. Enjoy!

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