Grilled BBQ Stuffed Mushrooms with Cheese and Bacon Recipe
There’s something about mushrooms that makes me feel like a magician at the grill—small, humble caps that turn into smoky, cheesy, bacon‑filled flavor bombs. The first time I made these Grilled BBQ Stuffed Mushrooms with Cheese and Bacon, it was for a weekend cook‑out. The sizzle of mushrooms hitting the grill, the fat from bacon caramelizing, and cheese melting into every nook—it was pure joy. If you love BBQ nights, cheesy goodness, and that crisp bacon crunch, you’re going to fall hard for this recipe.
Why Grilled BBQ Stuffed Mushrooms with Cheese and Bacon?
- The perfect blend of smoky BBQ flavor, creamy cheese, and salty bacon: flavor layers every bite.
- Mushrooms hold up beautifully on the grill, getting charred edges and juicy interiors.
- Great appetizer or side, especially for BBQ gatherings and grill‑outs.
- Works for people who want something indulgent but still more veggie than meat.
Grilled BBQ Stuffed Mushrooms with Cheese and Bacon – Ingredients & Step‑by‑Step Procedure
🧂 Ingredients
- Large mushrooms (cremini or portobello), cleaned and stems removed
- Bacon, cooked until crisp then chopped
- Cheese ( mozzarella, cheddar, or a melty BBQ‑friendly blend )
- BBQ sauce (your favorite)
- Garlic, minced
- Softened cream cheese (optional, for extra creaminess)
- Olive oil
- Salt & pepper
- Fresh herbs (parsley or chives) for garnish
🔥 Instructions (Step‑by‑Step)
- Prep the Mushrooms: Clean, remove stems, pat dry. If needed, drizzle olive oil and brush with garlic.
- Cook Bacon: Crisp bacon in pan, chop it, reserve bacon fat for flavor.
- Make Filling: Mix chopped bacon + cheese + cream cheese (if using) + a splash of BBQ sauce + garlic + salt & pepper.
- Stuff the Caps: Spoon filling into each mushroom cap. Don’t overfill but be generous.
- Preheat Grill: Medium‑high. Grill mushrooms in Grill Basket to prevent falling bits.
- Grill: Place stuffed mushrooms on grill, cover or use lid. Grill ~5‑7 minutes, then brush with extra BBQ sauce, rotate or move to cooler part if cheese starts burning. Grill until cheese is melted, mushrooms are tender, bacon crisp.
- Garnish & Serve: Sprinkle fresh herbs, maybe a little more cheese, serve hot.
🍽 Perfect Pairings
- Coleslaw or crisp green salad to cut through the richness
- Grilled corn or garlic bread on the side
- A tangy BBQ‑based hot sauce or dipping sauce
- Drink pairing: iced tea, craft beer, or a light red if you prefer
🔥 Pro Grilling Tips
- Pre‑cook bacon so it’s crispy—less grease, more texture
- Dry the mushrooms well to avoid sogginess
- Use a grilling basket or foil to catch drips and keep clean
- Keep grill lid closed as much as possible for even heat
🌿 Nutritional Highlights
- Moderate in carbs (mostly from mushrooms & cheese)
- Good protein from bacon & cheese
- Rich, savory, higher in fat (due to bacon & cheese) – great for non‑light diets or cheat‑day alike
- Contains B vitamins, minerals from mushrooms
FAQs
Q: Can these be made ahead of time?
Yes, you can prep the mushroom caps and filling ahead of time, keep them chilled, then stuff and grill when ready.
Q: How do I prevent the cheese from melting out too much?
Don’t overfill; absorb excess moisture; use thick cheese blends; grill over moderate heat to allow filling to heat before cheese melts out.
Q: Can I replace bacon for a vegetarian option?
Sure—use smoked tempeh, wood‑smoked tofu, or a smoky bacon substitute to keep flavor.
Q: What kind of mushrooms work best?
Large cremini or portobello caps work well. Baby bella or button mushrooms can work but are smaller/fillings differ.
Got your mouth watering yet?
Give this recipe a try at your next BBQ and let me know how the flavors turned out! 🔥
Feel free to share your photos, tag us, or drop a comment below with any twists you tried.
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