Stuffed-Mushroom Skewers

Stuffed-Mushroom Skewers
Prep Time
45 min
4 servings

Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.



3 8-oz
packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
cup loosely packed fresh flat-leaf parsley leaves, chopped
oz spicy or sweet Italian sausage, casings removed
cup panko breadcrumbs
cup freshly grated Parmesan, plus 4oz for shaving
clove garlic, grated
Tbsp olive oil, plus more for brushing and for oiling the grill grates
Kosher salt and freshly ground black pepper
lemon, cut into wedges



Special equipment: Four 12-inch skewers

Step 1

Prepare a grill for medium-high heat.

Step 2

Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.

Step 3

Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap’s size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.

Step 4

Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.

Step 5

Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.

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