Sicilian Stuffed Mushrooms

Steps

• 1

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

  Add A Note

• 2

  Clean the mushrooms, and remove the stems.

  Add A Note

  Ingredients

  • 12 Medium Fresh Mushrooms, about 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.

  Add A Note

  Ingredients

  • 4 Ounce cream cheese, room temperature

  • 1/2 Teaspoon Basil, dried

  • 1/4 Cup Parmesan cheese, grated

  • 1/4 Cup shredded mozzarella cheese

  • 8 Whole Pimento Stuffed Green Olives, chopped

  • 3 Tablespoon Pepperoni, finely diced

  • 2 Tablespoon Sun Dried Tomatoes, drained & minced

  • 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.

  Add A Note

• 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.

  Add A Note

• 6

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

  Add A Note