This simple crowd favorite is sure to be a hit with your group! Whether served as an appetizer or side dish to grilled meats, fish or chicken – you can’t go wrong with grilled stuff mushrooms. This dish can also be prepared before leaving home and stored in your refrigerator for easy cooking at base camp.
50 small to medium mushrooms (baby bells are great, but you can be adventurous!)
1 package goat cheese
1 bunch of green onions
½ cup sun dried tomatoes
A couple dashes of Worcestershire
Fresh ground black pepper
Prepping the Mushrooms:
Remove the stems from each mushroom by simply snapping at the base of the mushroom cap.
Clean your mushrooms quickly and wetting them, but never soak in a bowl as they can become waterlogged. Let dry on a towel or in a colander. In a small bowl, mix equal parts olive oil and balsamic vinegar (you’ll need enough liquid to lightly baste the outside of each mushroom, so quantity will vary be size of the mushrooms. Start small, and make more as needed).
Whisk until well blended and add a few dashes each of salt and pepper. Take a basting brush and dab each one of the mushrooms with the mixture. Make sure to cover all sides! Start the grill and get the coals ready.
Finely chop up the onions and sun-dried tomatoes and place in a large bowl.
Add the entire package of goat cheese and a couple dashes of Worcestershire sauce. The reason for the Worcestershire sauce is to add some salt to the mixture.
Now for the fun part! After thoroughly washing your hands, or grabbing a set of surgical gloves, start mixing and blending the filling with your hands. You can try a spatula or any other kitchen tool you’ve brought with you, but you’ll soon realize your hands are the best option.
Once the mixture is together, spoon a small amount into each mushroom cap.
When your coals are ready, place the mushrooms (stuffing side up) directly onto the grill over medium heat.
Cook the mushrooms until they become soft to the touch. Using your tongs, gently squeeze the outside and see how firm they are. If they’re soft, you know they’re ready to eat. Add salt and pepper to taste or top with a balsamic glaze if you have some.
Serve and enjoy!