Sicilian Stuffed Mushrooms
By Traeger Kitchen
This gourmet stuffed mushrooms recipe is spiced with rich herbs & the perfect appetizer for any gathering. Grilled mushrooms are smoky, yet decadent, especially when prepared on a Traeger grill.
Prep Time
15 Min
Cook Time
25 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 12 Medium | fresh mushrooms, such as cremini, 1 1/2-inches in diameter |
| 4 Ounce | cream cheese, room temperature |
| 1/2 Teaspoon | dried basil |
| 1/4 Cup | grated Parmesan cheese |
| 1/4 Cup | shredded mozzarella |
| 8 | Pimento Stuffed Green Olives, chopped |
| 3 Tablespoon | Pepperoni, finely diced |
| 2 Tablespoon | sun dried tomatoes, drained and finely diced |
| 1/4 Teaspoon | freshly ground black pepper |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Clean the mushrooms, and remove the stems.
3
Make the filling. In a small bowl, add the cream cheese, parmesan, and mozzarella, and mix well. Stir in the olives, pepperoni, tomatoes, basil, and pepper.
4
Mound the filling into the mushroom caps. Set each filled mushroom cap into the well of a muffin tin.
5
Place the muffin tin directly on the grill grates. Close the lid and bake the mushrooms for 25-30 minutes, or until the mushrooms are tender and the filling is beginning to brown.
350 ˚F / 177 ˚C
00:30
6
Remove the mushrooms from the grill and serve warm. Enjoy!
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