Grilled Stilton Stuffed Portobello Mushrooms Recipe

Introduction

There is something undeniably sophisticated about the combination of earthy mushrooms and the sharp, creamy richness of authentic British Blue Stilton. This recipe for Grilled Stilton Stuffed Mushrooms takes that classic flavour profile and elevates it with the smoky kiss of the open fire. Perfect as a robust starter or a vegetarian main course, this dish relies on the high-heat capabilities of the Arteflame grill to sear the portobellos to perfection before allowing the cheese to melt into a bubbling, golden pool. The contrast between the meaty texture of the mushroom cap and the crunch of toasted walnuts creates a culinary experience that is both rustic and refined.

If you are looking to impress your guests with a dish that requires minimal effort but delivers maximum impact, this is it. The intense heat of the grill caramelizes the edges of the mushrooms, enhancing their natural umami, while the Stilton provides a bold, savoury punch that cuts through the earthiness. Whether you are hosting a casual backyard barbecue or an elegant outdoor dinner, these stuffed mushrooms capture the essence of British comfort food with a distinct wood-fired twist.

Ingredients

The Essentials

• 4 large Portobello mushrooms, stems removed and wiped clean
• 150g (approx. 5 oz) Blue Stilton cheese, crumbled
• 50g (1/4 cup) walnuts, roughly chopped
• 2 tablespoons unsalted butter, melted
• 1 clove garlic, finely minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil (for brushing)
• Sea salt and freshly ground black pepper to taste

Instructions

Step 1: Fire Up the Grill

1. Start by building a fire in the centre of your Arteflame grill. Allow it to burn down until the cooktop reaches an optimal searing temperature. You want the centre grill grate to be hot (over 400°F) and the outer flat cooktop to vary between medium and high heat.

Step 2: Prepare the Mushroom Caps

1. While the grill heats up, gently clean the Portobello mushrooms with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water.
2. Remove the stems carefully to create a bowl-like shape.
3. Brush both sides of the mushroom caps generously with olive oil and season lightly with sea salt and black pepper. Remember, the Stilton is naturally salty, so go easy on the added salt.

Step 3: Create the Filling

1. In a medium mixing bowl, combine the crumbled Blue Stilton cheese, chopped walnuts, minced garlic, and fresh thyme leaves.
2. Stir gently to mix the ingredients while keeping the cheese in distinct crumbles.

Step 4: Sear the Mushrooms

1. Place the mushrooms on the flat steel cooktop, gill-side down (cap-side up). Sear them for about 3–4 minutes until they begin to soften and develop a nice golden crust on the edges.
2. Move them slightly further from the centre fire if they are browning too quickly.

Step 5: Stuff and Melt

1. Flip the mushrooms over so the gill side is facing up.
2. Drizzle the melted butter into the cavities of the mushrooms.
3. Generously spoon the Stilton and walnut mixture into each mushroom cap, mounding it slightly.
4. Continue grilling for another 5–7 minutes on the flat cooktop. You want the mushroom to be tender and the cheese to be fully melted and bubbling.
5. Remove from the grill and let them rest for 2 minutes before serving to allow the filling to set slightly.

Tips for Perfect Stuffed Mushrooms

To ensure your grilled mushrooms turn out perfectly every time, moisture management is key. Portobellos are like sponges; if you wash them under running water, they will absorb liquid and become soggy on the grill. Instead, simply wipe them down with a damp cloth. Additionally, when grilling on the Arteflame, utilize the different heat zones effectively. Start the sear closer to the centre to get that delicious crust, but move the mushrooms toward the outer edge of the cooktop once stuffed. This gentler heat allows the cheese to melt thoroughly and the mushroom to cook through without burning the bottom of the cap. Finally, do not overcrowd the filling; while it is tempting to pile it high, a moderate amount ensures an even melt and a balanced bite.

Variations

While the classic Stilton and walnut combination is a winner, these mushrooms are a versatile canvas for culinary creativity. You can easily adapt the filling to suit different dietary preferences or flavour profiles. If you find Stilton too pungent, a milder blue cheese or even a sharp cheddar works beautifully. Here are a few ways to switch things up:

• The Bacon Lover: Mix crispy fried bacon bits into the cheese mixture for a smoky, salty crunch.
• Herbal Freshness: Swap thyme for chopped fresh rosemary or sage for a more aromatic, autumnal flavour.
• Nut-Free: Replace the walnuts with toasted breadcrumbs or panko to maintain the texture without the nuts.
• Sweet & Savoury: Add a teaspoon of caramelized onion chutney or a drizzle of honey over the cheese before grilling.
• Creamier Texture: Mix a spoonful of cream cheese or mascarpone with the Stilton for a smoother, less crumbly filling.

Best pairings

These rich, savoury mushrooms command attention on the plate, so they pair best with beverages and sides that can stand up to their bold flavour. Because Blue Stilton has a strong, salty, and creamy profile, it needs to be balanced with acidity or tannins. If you are serving these as a starter, they stand alone beautifully, but as a side dish, they are the perfect companion to a perfectly seared steak. The iron-rich flavour of beef complements the earthy fungi and tangy cheese effortlessly.

• Wine: A vintage Port is the classic partner for Stilton, but a bold Cabernet Sauvignon or a spicy Shiraz also works wonders.
• Beer: A dark stout or a rich porter complements the earthiness of the mushrooms and the creaminess of the cheese.
• Main Course: Serve alongside a grilled ribeye steak, lamb chops, or a roasted venison loin.
• Side Salad: A crisp rocket (arugula) salad with a balsamic glaze cuts through the richness of the cheese.

Conclusion

Mastering these British Grilled Stilton Stuffed Mushrooms on your Arteflame grill is a surefire way to elevate your outdoor cooking repertoire. The dish marries the rustic charm of open-fire cooking with the refined flavours of gourmet British ingredients. It is a recipe that celebrates contrast—crispy yet tender, earthy yet creamy, sharp yet savoury. Whether you are a lifelong fan of blue cheese or just looking to try something different from the usual barbecue fare, these mushrooms deliver a taste sensation that lingers long after the last bite. So, fire up the grill, pour a glass of bold red wine, and enjoy the simple luxury of this timeless recipe.