By Traeger Kitchen
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|
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Clean the mushrooms, and remove the stems.
12 Medium fresh mushrooms, such as cremini, 1 1/2-inches in diameter
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
Mound the filling into the mushroom caps. Set each filled mushroom cap into the well of a muffin tin.
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 / 177 ˚C
Remove the mushrooms from the grill and serve warm. Enjoy!
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