Seth wanted to have stuffed mushrooms with our grass fed, pastured steaks we grilled last weekend, so he decided to create his own healthier version.
Seth’s Stuffed Shrooms:
- Baby crimini mushroom caps (as many as you want to make)
- Red, orange and yellow bell pepper
- Red onion
- Fresh garlic
- Fresh basil
- Fresh gruyere cheese, shredded
- Raw butter, melted
- Kosher salt and black pepper
He gently washed the caps, and scraped just a little out of the inside for more stuffing room. Then minced all of the fresh vegetable and herb ingredients. He shredded just a little gruyere cheese we had in block form, and mixed 1/2 of it in with the fresh diced mixture. Last, he melted roughly 2-3 tablespoons of raw butter and mixed that in with a dash of kosher salt and black pepper. This gave it a nice thick base. He then spooned the mixture into the caps and formed a boat out of aluminum foil to hold them on the grill:
The were absolutely the best stuffed mushrooms we’ve ever had (sorry Hy-Vee!). I think the largest appeal of them was that he minced all of the ingredients so fine, that they incorporated really well. They came off the grill warm, bubbly, and caramelized:
They’d be a great side to any meal, or a great appetizer finger food at a party!