Blue Cheese Stuffed Mushrooms


  • 2 1/2 lbs portobello mushrooms, gills removed with a spoon
  • 1/3 cup extras virgin olive oil
  • kosher salt and black pepper to taste
  • 4 garlic cloves, minced
  • small bunch fresh flat leaf parsley, minced
  • 1 lb blue cheese crumbles
  • Prepare the barbecue grill for direct cooking and preheat to hot.
  • Remove and discard the stems from the mushrooms, then remove the gills with a spoon.
  • Drizzle the mushrooms with the olive oil, then season with salt and pepper.
  • Mix the blue cheese crumbles with the garlic and parsley and stuff each mushroom.
  • Place the mushrooms on the grill, cheese side up and grill with the lid closed for about 5 minutes or until the mushrooms are cooked and the cheese melts.

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