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Sicilian Stuffed Mushrooms

15

25

Mesquite

This gourmet stuffed mushrooms recipe is spiced with rich herbs & the perfect appetizer for any gathering. Grilled mushrooms are smoky, yet decadent, especially when prepared on a Traeger grill.

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  • 12 Medium fresh mushrooms, such as cremini, 1 1/2-inches in diameter

  • 4 Ounce cream cheese, room temperature

  • 1/2 Teaspoon dried basil

  • 1/4 Cup grated Parmesan cheese

  • 1/4 Cup shredded mozzarella

  • 8 Pimento Stuffed Green Olives, chopped

  • 3 Tablespoon Pepperoni, finely diced

  • 2 Tablespoon sun dried tomatoes, drained and finely diced

  • 1/4 Teaspoon Freshly ground black pepper

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    Clean the mushrooms, and remove the stems.

    • 12 Medium fresh mushrooms, such as cremini, 1 1/2-inches in diameter

  • 3

    Make the filling. In a small bowl, add the cream cheese, parmesan, and mozzarella, and mix well. Stir in the olives, pepperoni, tomatoes, basil, and pepper.

    • 4 Ounce cream cheese, room temperature

    • 1/2 Teaspoon dried basil

    • 1/4 Cup grated Parmesan cheese

    • 1/4 Cup shredded mozzarella

    • 8 Pimento Stuffed Green Olives, chopped

    • 3 Tablespoon Pepperoni, finely diced

    • 2 Tablespoon sun dried tomatoes, drained and finely diced

    • 1/4 Teaspoon Freshly ground black pepper

  • 4

    Mound the filling into the mushroom caps. Set each filled mushroom cap into the well of a muffin tin.
  • 5

    Place the muffin tin directly on the grill grates. Close the lid and bake the mushrooms for 25-30 minutes, or until the mushrooms are tender and the filling is beginning to brown.

    350 ˚F

  • 6

    Remove the mushrooms from the grill and serve warm. Enjoy!

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