This is the time of year where it's just silly to turn on your oven if you can avoid it. It's just too darn hot.
This also happens to be the perfect time of year to find the seasonal peppers that go well in a stuffed mushroom. Normally, I would bake these, but the grill works just fine as well and ends up giving the final mushrooms a smoky flavor.
The real debate with stuffed mushrooms is whether or not you should chop up the stems and put them back in the mushrooms. In my opinion, I don't like to do this because mushrooms just don't have that much room to stuff and stuffing them with more mushroom flavor doesn't leave much room for other goodies. You can save the stems for a stir fry or something, but stick with the veggies and cheese for this version.
After you sauté the peppers, stir them together with the cheese (you don't need much) and pack the mixture into the mushrooms. I use a paring knife to hollow out the mushrooms so they can hold even more filling.
Sprinkle some lightly toasted panko breadcrumbs over the top of each mushroom and rest them on the grill. These will need to grill for about 5 minutes over medium-high heat. Be careful that the mushrooms don't fall between the grates!
These mushrooms are pretty sturdy, but don't overcook them or they will just turn soggy and lose their texture. When the mushrooms are done, the cheese should be melted all the way though.
If you want to get fancy, you can transfer these to a serving plate, but if I'm having a party, I just serve people straight off the grill with a pair of tongs.
Who doesn't love a good stuffed mushroom?!
Grilled Stuffed Mushrooms
12 medium to large cremini mushrooms, rinsed clean of grit
1 tablespoon olive oil, plus more to grease the grill
1 small yellow bell pepper, diced
1 red jalapeño or red fresno chile pepper, diced (See Recipe Note)
1/2 poblano pepper, diced
1/2 sweet onion, diced
1 cup grated Gruyère cheese
1/2 cup Panko breadcrumbs
Salt and pepper
Preheat a grill to medium-high heat. Use a small paring knife to cut the stem off of each mushroom, then hollow out each mushroom a bit to create a cavity for stuffing. Be careful not to cut through the mushroom.
In a medium skillet, heat a tablespoon of oil over medium heat. Add the diced peppers and onion, and season with a pinch of salt and pepper. Cook the vegetables until they soften, 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly. Stir in the grated cheese.
In a small skillet, toast breadcrumbs over low heat until they are lightly browned.
Stuff mushrooms with the pepper and cheese mixture. Sprinkle breadcrumbs on top of each mushroom.
Lightly oil a paper towel or clean rag with olive oil and brush onto the hot grill. Carefully place the stuffed mushrooms on the hot grill. Cover and let the mushrooms cook for 5 to 6 minutes until the cheese is melted and the mushrooms are just cooked through. Serve while warm.
You can get creative with the filling for these. I love using leftover taco filling as a stuffing also. Really anything that's diced relatively small (and can be mixed with cheese) will probably work well in these.
A red jalapeño pepper is one that has ripened beyond green and become red. If this isn't available, you can substitute red fresno chile peppers.