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Antipasti – Stuffed Mushrooms from Grill

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Antipasti – Stuffed Mushrooms from Grill

The perfect antipasti – stuffed mushrooms from grill recipe with a picture and simple step-by-step instructions.

  • 6 piece Giant mushrooms
  • 20 g Edam
  • 20 g Roquefort
  • 3 teaspoon Herb butter
  • Worcester sauce
  1. Remove the stems and lamellas from the mushrooms. Grate Edam cheese and crumble the Roqufort cheese. Mix both together and add to the mushrooms. Press lightly and place half a teaspoon of herb butter on top.
  2. Fire up the grill, should have an area without direct heat and a lid. Briefly grill the chamignons over direct heat for approx. 1 minute. Then place it on the zone with the indirect heat, put the lid on it and let it cook for about 5 minutes. – Finished
  3. Now serve as a side dish or starter with a few splashes of Worchester sauce.
Dinner
European
antipasti – stuffed mushrooms from grill

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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