Irresistible Grilled Stuffed Mushrooms with Savory Sausage and Smoked Gouda Cheese: Your Go-To Summer Grilling Recipe
Prepare to elevate your grilling game with these truly succulent Grilled Stuffed Mushrooms. Featuring a rich, savory filling of seasoned sausage and creamy, smoky Gouda cheese, these mushrooms are remarkably easy to prepare and cook to perfection on your grill or Big Green Egg in mere minutes. The result? Juicy, tender mushrooms brimming with an explosion of smoky, cheesy, and herbaceous flavors that will delight your taste buds and impress your guests.
If you’ve been searching for an exceptional new way to enjoy stuffed mushrooms, particularly during the grilling season, this recipe is tailor-made for you. Our Grilled Stuffed Mushrooms boast a filling that is not only super easy to assemble but also incredibly flavorful. Infused with aromatic garlic and the earthy, floral notes of Herbs de Provence, the savory sausage mixture achieves a perfect harmony. When combined with the distinctive, sweet, and nutty character of smoked Gouda cheese and then kissed by the char and heat of the grill, these mushrooms transcend ordinary appetizers. They transform into a side dish or main course that is truly off-the-charts delicious. For an unforgettable culinary experience, consider serving them alongside our Grilled Steak with Horseradish Dijon Sauce.
Why This Recipe for Grilled Stuffed Mushrooms is a Must-Try
This recipe for Grilled Stuffed Mushrooms stands out for two compelling reasons that guarantee culinary success. Firstly, the harmonious blend of savory sausage, creamy textures, and distinct smoked Gouda cheese creates an unbelievably addictive filling. It’s a flavor powerhouse that captures the essence of comfort food with an elevated twist. Secondly, the humble mushroom, when grilled, transforms into an exquisitely tender, juicy, and subtly smoky vessel. Its natural umami depth perfectly complements the rich filling, allowing you to savor every incredible bite. The mushroom’s inherent ability to absorb flavors makes it the ideal edible spoon to deliver this magnificent stuffing directly to your eager palate.
Beyond their spectacular taste, another significant advantage of these grilled mushrooms is their efficiency. This entire dish, from prep to plate, comes together in a remarkably swift 30 minutes, making it ideal for busy weeknights or spontaneous gatherings. Imagine the joy and impressiveness of serving perfectly grilled mushrooms, complete with a gooey, melted cheese interior, fresh off the flame. It’s not just a dish; it’s a statement, a testament to the fact that gourmet grilling can be both accessible and incredibly rewarding.
Key Ingredients for Flavorful Grilled Stuffed Mushrooms
The Star: Sausage and Smoked Gouda Filling
Yes, you absolutely read that right: a decadent combination of savory sausage and luxurious smoked Gouda. This pairing is a culinary revelation! The filling itself is surprisingly straightforward, relying on readily available ingredients that you can easily find at your local grocery store. No exotic ingredients are needed to achieve this gourmet taste.
- Bulk Sausage: Look for this in the breakfast sausage and bacon section of your supermarket, often sold in a convenient tube. While you can opt for spicy sausage for an extra kick, I generally recommend a mild variety for this recipe. This allows the nuanced flavors of the smoked Gouda and herbs to truly shine without being overpowered. Ensure it’s cooked and crumbled, with any excess fat drained, before mixing with other ingredients.
- Smoked Gouda Cheese: This is the secret weapon that elevates the dish. Its distinct smoky, slightly sweet, and creamy profile is unparalleled. You’ll typically find it among the specialty cheeses in your dairy aisle. Shredding it ensures even distribution and perfect meltiness.
- Cream Cheese: Use full-fat, regular cream cheese, softened to room temperature. It provides a luscious, binding creaminess to the filling, making it rich and smooth. This also helps the mixture hold together beautifully inside the mushroom caps.
- Seasonings: Our carefully selected blend of seasonings adds depth and complexity to the filling.
- Garlic Powder: Provides a foundational aromatic kick without the raw intensity of fresh garlic.
- Marjoram: A delicate, sweet, and slightly woody herb, marjoram brings an earthy warmth that complements both the sausage and the mushrooms beautifully.
- Herbs de Provence: This classic French herb blend is crucial for its aromatic complexity. It typically includes a fragrant mix of savory, marjoram, rosemary, thyme, and often lavender and fennel. These herbs introduce a sophisticated, floral, and herbaceous undertone that truly sets this recipe apart. The subtle notes of lavender and fennel, in particular, pair exquisitely with the richness of the sausage and cheese.
- Kosher Salt: Essential for balancing and enhancing all the flavors.
These individual components work in concert, weaving around the savory sausage and creamy cheese to create a flavor profile that is nothing short of spectacular. Each bite delivers a symphony of tastes and textures.
Selecting and Preparing the Mushrooms
While the filling is where the magic truly happens, the mushroom itself is equally important. The above filling is the most intricate part of this recipe, because for the mushrooms, all you truly need are fresh caps and a good quality olive oil.
In the past, I often bought assorted whole mushrooms, but their varying sizes made stuffing a tedious and frustrating task. Frankly, I’ve reached a point where I prioritize ease and consistency in my cooking. Trying to delicately fill tiny mushroom caps can be quite a pain!
Therefore, much like my popular Crab Stuffed Mushrooms and Stuffed Mushrooms Parmigiana recipes, I now exclusively use LARGE mushroom caps for stuffing. Varieties like large white button mushrooms, cremini (baby bellas), or even smaller portobello caps are ideal. Their generous size provides ample space for the filling, makes preparation much faster, and results in a more satisfying, substantial bite after grilling. These larger mushrooms also hold up better to the heat of the grill, ensuring they remain juicy and tender without collapsing.
When preparing your mushrooms, remember the golden rule: never wash them under running water. Mushrooms are like sponges and will absorb water, becoming soggy, rubbery, and bland. Instead, gently wipe any dirt or debris from the caps with a lightly damp paper towel or a soft mushroom brush. Then, carefully remove the stems (you can save them for another use, like stock or finely mincing them into the filling if desired for extra mushroom flavor and texture, though not strictly necessary here). Finally, use a small spoon to gently scoop out some of the gills to create a deeper cavity for the ample sausage and Gouda filling. A quick brush with olive oil inside and out before stuffing will help them cook evenly and acquire a beautiful golden-brown color on the grill.
More Mushroom & Grilling Recipes You Might Enjoy
If you’re a fan of the versatile mushroom or looking for more delicious grilling ideas, explore these other fantastic recipes from our collection:
Mastering the Grill: How to Make Grilled Stuffed Mushrooms
The beauty of these grilled stuffed mushrooms lies in their simplicity. While there’s a detailed recipe card below, the process can be broken down into three incredibly easy steps: prepare the filling, prep the mushroom caps, and then grill them. It’s truly that straightforward.
Step 1: Make the Irresistible Filling. Simply combine all the filling ingredients in a bowl. Given that the sausage is already cooked and crumbled, and the cream cheese is softened, everything mixes together effortlessly. Stir until well combined and set aside. This step takes mere minutes.
Step 2: Prepare Your Mushroom Caps. As discussed, select large mushroom caps for optimal stuffing. Gently clean them with a damp paper towel (avoid rinsing!) and carefully scoop out the gills to create a generous cavity. Brush each cap, both inside and out, with olive oil. This not only prevents sticking but also helps achieve that beautiful golden char and keeps the mushrooms juicy. Now, generously stuff each mushroom with the prepared filling, gently pressing it in to ensure a full, satisfying portion in every cap. A useful tip for grilling: arrange your stuffed mushrooms on a small, oven-safe wire rack. This makes transferring them to and from the hot grill much easier and prevents any delicate mushrooms from tipping over or losing their precious filling.
Step 3: Grill to Perfection. While we call this “grilling,” for stuffed mushrooms, we’re actually employing indirect heat. This method is akin to baking in an outdoor oven, but with the added benefit of infusing your mushrooms with incredible smoky flavor from the grill. Direct flame would burn the delicate mushrooms and their cheesy filling before they could cook through. Instead, indirect heat allows the mushrooms to cook evenly, become tender and juicy, and allows the cheese to melt into gooey perfection, all while absorbing those coveted grill flavors.
Preheat your grill or Big Green Egg to a moderate 375°F (190°C). For a Big Green Egg, this requires using a platesetter (often referred to as a “convEGGtor”) with its legs facing up, topped with a grill grate, to create that essential indirect cooking zone. If using a gas grill, heat all burners to achieve the desired temperature, then turn off the burners directly beneath where you’ll place the mushrooms, leaving adjacent burners on to maintain the heat. Place your rack of stuffed mushrooms on the indirect heat zone, close the lid, and let the magic happen. Grill/roast for approximately 10-15 minutes, or until the filling is thoroughly heated through, the cheese is bubbling and wonderfully melty, and the mushroom caps are beautifully tender and bursting with juices. The aromas alone will tell you when they’re ready!
Frequently Asked Questions About Grilled Stuffed Mushrooms
Absolutely not! This is a common mistake that can ruin your mushrooms. Mushrooms are incredibly porous, acting like tiny sponges. If you submerge them in water or rinse them under a faucet, they will quickly absorb the moisture, becoming waterlogged, rubbery, and losing their desirable texture and concentrated flavor. The best way to clean mushrooms is to gently wipe any visible dirt or debris off the caps using a slightly damp paper towel or a soft-bristled mushroom brush. This keeps them firm, flavorful, and ready to absorb the rich filling and smoky grill flavors.
While 375°F (190°C) is the ideal target temperature for indirect grilling, don’t stress if your grill’s temperature fluctuates a little. Grills, especially charcoal grills or Big Green Eggs, can sometimes be a bit temperamental, running slightly hotter or cooler. The key is to maintain a consistent moderate heat, not a precise number. Instead of fixating on the thermometer, focus on visual cues: the filling should be heated through, the cheese beautifully melted and possibly bubbly, and the mushroom caps tender to the touch (you can gently poke one with a fork to check). If it’s a bit lower, they might just take a few more minutes. If it’s a bit higher, keep a closer eye on them to prevent overcooking.
Yes, absolutely! For convenience, you can prepare the savory sausage and smoked Gouda filling up to 1-2 days in advance. Simply mix all the filling ingredients, cover the bowl tightly, and refrigerate. When you’re ready to stuff the mushrooms, allow the filling to come to room temperature for about 15-20 minutes. This makes it much easier to work with, as cold cream cheese can be quite firm, and trying to force it into delicate mushroom caps could cause them to break. As for the mushrooms themselves, you can prep them (wipe clean, remove stems, scoop gills) a few hours in advance, but try not to do it too far ahead of time. Once the stems are removed, the exposed flesh of the mushrooms can start to oxidize and bruise slightly, affecting their appearance. Store prepped caps in a single layer on a plate, covered loosely with a damp paper towel, in the refrigerator.
Certainly! While grilling imparts that unique smoky flavor that makes this recipe truly special, these stuffed mushrooms are incredibly delicious when baked in an oven as well. Mushrooms are wonderfully versatile and act like a culinary “sham-wow,” readily absorbing whatever flavors you impart on them. To bake, preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the filling is hot and bubbly, and the mushrooms are tender. Even without the smoky grill char, the combination of savory sausage, aromatic Herbs de Provence, and creamy, smoked Gouda cheese will ensure they are an absolute delight. It’s a fantastic alternative when outdoor grilling isn’t an option.
Final Tips for Perfectly Grilled Stuffed Mushrooms
To ensure your grilled stuffed mushrooms come out perfectly every time, keep these last few tips in mind:
Preheat Your Grill Wisely: These grilled stuffed mushrooms come together so quickly that it’s highly recommended to start preheating your grill or Big Green Egg as soon as you begin preparing the filling and mushroom caps. This synchronization ensures that by the time your mushrooms are stuffed and ready, your grill is at the optimal temperature. Waiting for the grill to heat up after everything is assembled can add unnecessary delay, especially when you’re eager to enjoy these delicious bites.
Use Leftover Sausage: This recipe is an excellent way to utilize any leftover cooked bulk sausage you might have on hand from breakfast or another meal. It not only saves you cooking time but also helps reduce food waste, turning previous leftovers into a fresh, exciting dish.
Experiment with Smoked Cheeses: While smoked Gouda is the star and our top recommendation for its unique flavor profile, don’t be afraid to get creative with other smoked cheeses if you wish to experiment or can’t find smoked Gouda. I’ve made these many times with smoked Gouda, and its flavor is truly unparalleled. However, other options that I can confidently say will be just as delicious, and perhaps offer a slightly different nuance, include smoked provolone, smoked cheddar, or even a robust Vermont sharp white cheddar for a tangier profile. Each will bring its own character to the filling, but the core savory, creamy, and herbaceous notes will remain fantastic. Feel free to use what you have available or explore new varieties to find your favorite!
Enjoy these delightful grilled stuffed mushrooms as a standout appetizer, a flavorful side dish, or even a light main course. They’re perfect for summer entertaining, tailgates, or simply a delicious weeknight meal!
Grilled Stuffed Mushrooms with Savory Sausage & Smoked Gouda
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Ingredients
For the sausage and smoked Gouda filling
- ½ lb bulk sausage cooked and crumbled, fat drained (mild or Italian sausage recommended)
- 4 oz smoked Gouda cheese shredded (or another smoked cheese like provolone or cheddar)
- 4 oz cream cheese softened to room temperature
- ½ tsp garlic powder
- ½ tsp marjoram
- 1 tsp Herbs de Provence
- ¼ tsp kosher salt
For the mushrooms
- 12 large white mushrooms (or cremini/baby bella caps, about 2-3 inches in diameter)
- ¼ cup extra virgin olive oil
Instructions
Make the filling
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In a medium bowl, combine the cooked and crumbled sausage, shredded smoked Gouda, softened cream cheese, garlic powder, marjoram, Herbs de Provence, and kosher salt. Mix until all ingredients are well combined and uniform. Set aside.
Prepare the mushroom caps
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Using a lightly damp paper towel or a mushroom brush, gently brush any dirt off the mushroom caps. Do NOT rinse them under water, as they will absorb moisture and become soggy. Remove the stems and either discard them or save them for another purpose (e.g., stock).
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Gently use a small spoon to scrape out some of the dark gills inside the mushroom caps. This creates a larger cavity for the delicious filling. Be careful not to damage the mushroom walls.
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Brush both the inside and outside of each mushroom cap generously with extra virgin olive oil. This helps them cook evenly, prevents sticking, and enhances flavor.
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Generously stuff each mushroom cap with the prepared sausage and Gouda filling. Gently press the filling in as necessary to ensure each mushroom is full and satisfying. Place the stuffed mushrooms on a small, oven-safe wire rack set on a baking sheet. This makes transferring them to the grill much faster and easier, preventing them from tipping over.
Grill the mushrooms
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Preheat your Big Green Egg or outdoor grill to cook at 375°F (190°C) using indirect heat. (*See Notes for detailed instructions on setting up indirect heat.)
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Once the grill reaches temperature, carefully place the rack with the stuffed mushrooms onto the grill grate, positioning them over the indirect heat zone. Close the lid.
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Grill/roast for 10-15 minutes, or until the filling is heated through, the smoked Gouda cheese is beautifully melted and bubbly, and the mushroom caps are tender and juicy. The mushrooms should have a slightly browned, appetizing appearance.
Notes
Time-Saving Tip: To minimize overall preparation time, start heating your grill or Big Green Egg to the desired temperature while you are preparing the sausage and Gouda filling and cleaning/stuffing the mushroom caps. This ensures everything is ready simultaneously.
Baking Alternative: If you don’t have a grill or prefer to bake, these mushrooms can be cooked in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden and bubbly. They will still be incredibly flavorful!