Grilled Mushrooms Rockefeller

A take on oysters Rockefeller, these mushrooms are the perfect starter to any BBQ meal. Touched with a hint of smoke and filled with a savory blend of seasonal greens, garlic, panko breadcrumbs, and Parmesan, the meaty mushrooms remain the star. Whether it’s a simple weeknight meal or an impressive Summer dinner party, Grilled Mushrooms Rockefeller has you covered. Happy grilling!

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 10 mins. | Cook Time: 15 mins.

Ingredients

¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving

Method

1. Preheat a gas or charcoal grill to medium-high heat.
2. In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce.  Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco.
3. Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender.  Serve alongside lemon slices.

Grilled Bacon Wrapped Stuffed Mushroom Caps

Recipe and photo courtesy of Jacquie from Parkallen Home Kitchen.

Prep Time: 5 mins. | Cook Time: 10 mins.

Ingredients

8 large mushrooms
1/2 package of Queso Fresco cheese (or any other soft cheese)
8 pieces of bacon (I used maple bacon – it added a nice hint to sweet to the recipe!)

Method

  1. Wash and dry your mushrooms.
  2. Remove stems and fill hole with cheese.
  3. Wrap mushroom with bacon and secure it in place with a toothpick.
  4. Grill on low until bacon is nice and crispy. Enjoy outdoors on a beautiful summer’s evening!

Creamy Mushrooms and Greens on Toast

Recipe and photo courtesy of Suganya from Relish The Bite.
Prep Time: 2 mins. | Cook Time: 10 mins.
Tip: To make this recipe vegan, use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!

Ingredients

Bread (any kind) – 2 slices
Mushroom – 1.5 cup
Shallots – 2, chopped finely
Garlic – 2, minced
Butter/ oil – 2 tbsp
Cream – 2 tbsp, cooking cream
Pepper – 2 tsp, freshly ground
Parsley – 3 tbsp
Cheese slices – any kind you fancy.
Salt – as needed

Method

1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
4. In the same pan, drizzle oil or butter, toast the bread.
5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.

Coconut Mushroom Puffs

Recipe and photo courtesy of Samantha from It Doesn’t Taste Like Chicken.

Prep Time: 20 mins. | Cook Time: 25 mins.
Tip: If you like, you can make the mushroom mixture ahead of time and store in an airtight container until you are ready to full the puff pastry.

Ingredients

1 Puff Pastry, thawed (Check ingredients to make sure it is vegan, most are)
16 oz Mushrooms (two of those little boxes, or one of the big ones)
4 Cloves Garlic
½ Cup Canned Full Fat Coconut Milk (shaken well before measuring)
2 teaspoons Corn Starch
1 Tablespoons Coconut Oil or Canola Oil
1 Tablespoon Nutritional Yeast
½ teaspoon Dried Thyme
½ teaspoon Dired Oregano
¼ teaspoon Salt
Several Grinds of Pepper
Flour for rolling the puff pastry
Chives, Cilantro, or Parsley for Garnish (optional)

Method

To Make the Coconut Mixture:
1. Start by making the coconut mushroom filling. Slice the mushrooms and mince the garlic.
2. Mix together the coconut milk and corn starch and set aside.
3. Heat the coconut oil in a pan over medium high heat. When it’s hot, add the mushrooms and garlic.
4. Sauté the mushrooms for about 5 minutes until they soften and begin to release their juices.
5. Stir in the coconut milk mixture, nutritional yeast, thyme, oregano, salt and pepper. Reduce heat to a simmer.
6. Continue to cook for about another 5 minutes, until the sauce thickens a bit. Remove from heat.
To Make the Puffs:
7. Preheat the over to 400F (200C).
8. Lightly flour a clean work surface and use a rolling pin to roll out the puff pastry to a rectangle that’s about 9″ x 12″.
9. Use a long knife to cut the puff pastry into 24 squares. that’s 3 cuts down the longest direction, and 5 cuts across the shortest direction.
10. Push each puff pastry square into the mini cupcake pan, so that the edges of the puff pastry, come up the sides forming a little cup to hold the mushroom mixture. If any of your squares are a little too small, just use your rolling pin to roll it out a little more.
11. Divide the mushroom mixture evenly among the cups.
12. Bake for 25 – 30 minutes, rotating the pan once, until the edges of the puff pastry are golden. To remove them, use a knife to pop them out of the pan.
13. Finely chop chives, cilantro, or parsley, and sprinkle on the mushroom puffs for garnish.
Cheesy Taco Stuffed Mushrooms

Cheesy Taco Stuffed Mushrooms

Recipe and photo courtesy of Stacey of Bake. Eat. Repeat.

Prep Time: 30 mins. | Cook Time 25 mins. | Makes: 20-25 stuffed mushrooms.

Ingredients

20-25 button mushrooms (medium size)
½ small onion (about 1 cup), finely chopped
2 cloves garlic, minced
1 cup finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon coriander
salt and pepper to taste
6 ounces (188g, ¾ of a package) cream cheese, softened
1 egg yolk, lightly beaten
1 cup shredded cheddar cheese, divided
1 cup black beans, rinsed
1 cup corn kernels (thawed if frozen)

Method

1. Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.

 

2. Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to saute for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.

 

3. In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in ½ cup of the shredded cheddar cheese. Add the onion mixture, the black beans and the corn and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.

 

4. Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the stuffed mushrooms

 

5. Bake for 20-25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later.