For this cook you’ll need a Plate Setter and a Raised Grid (if you want to cook a bunch).
BGE Set Up
Indirect with the Plate Setter on the Fire Ring, legs facing up.
Cook at a dome temperature of 375 – 400F
Bake until bread crumbs are golden brown, or any added bacon is cooked to your liking. About 20 – 25 minutes.
- “Baby Bella” Mushrooms (aka Crimini)
- Shredded Parmesan Cheese
- Shredded Mozzarella Cheese
- Italian Style Breadcrumbs
- Bacon (Optional)
The first step in preparation is to remove the stems from whole, baby portabella mushrooms. You can do this easily with a spoon, or by hand, and hollow out the mushrooms to make a vessel for the filling. Once you have all the mushrooms hollowed out, drizzle (or spray) some extra virgin olive oil to coat them.
The filling for stuffed mushrooms is very simple, but has a lot of flavor. The base is Italian style bread crumbs, mixed with parmesan & mozzerella cheese, garlic, parsley, salt and pepper. Mix this together with some olive oil so that it sticks together a bit. The proportions of the filling depend on your tastes, but I like my stuffed mushrooms with a little more cheese than breadcrumbs. You literally can’t screw this up, so feel free to make the filling the way you want it! This is where you can get creative too, so use your imagination to impress your family & friends.
My original filling is a vegetarian friendly recipe, but if you want to add an extra layer of flavor you can add a small piece of bacon on top of the filling. It will crisp up nicely in the Egg and add amazing flavor, I highly recommend it. Make sure you put the bacon on top of the filling (not inside the mushroom cavity) so that it can fully cook.
After stuffing the filling into the mushroom vessels, give it another quick drizzle (or spray) with olive oil. Having a nice coat of oil on the mushrooms will make sure they cook evenly and won’t char.
Set up your Big Green Egg for Indirect cooking by placing the Plate Setter on the Fire Ring with the legs facing up. There is no need for a water pan here; we are looking to simulate the higher heat of an oven. If you are having a large party, you can cook up dozens of these at once using a Big Green Egg Grill Extender. If I really packed them in, I bet I could fit 50+ on my Large Big Green Egg using my Double Decker Raised Grid. That would certainly be enough appetizers for a good sized get together.
Once the Dome temp is stabilized around 375 – 400F, carefully place the stuffed mushrooms on the grill on and close the lid. Wait 20 minutes before opening the lid to check on them. The breadcrumbs should be a nice golden brown before you take the mushrooms off. If you decided to add bacon (or sausage) to the top of your filling, make sure it is done to your liking before you pull the mushrooms off the grill. Seriously, that’s it.
Be sure to let them cool off a bit before eating them. The filling will be very hot and you may burn your tongue if you aren’t patient enough to let them cool off.
Stuffed mushrooms on the Big Green Egg are an easy cook that will deliver a great appetizer for your guests at your next dinner party. The idea behind stuffed mushrooms is simple, yet versatile; hollow out a mushroom, fill it with delicious things, and bake it. There are endless varieties of fillings that you can make these stuffed mushrooms over and over again without getting tired of them.
The best part is that you can do all the prep work ahead of time, and then throw them on the grill when guests arrive!