Finnish-Style Grilled Blue Cheese Stuffed Mushrooms on the Arteflame

Introduction

There is something undeniably rustic and sophisticated about Nordic cuisine, where bold flavors meet functional simplicity. This recipe for Finnish-style Blue Cheese Stuffed Mushrooms brings that authentic charm directly to your backyard. Traditionally prepared with distinctively strong Finnish cheese, we have adapted this savory delight for the Arteflame grill using a rich blend of blue cheese and cream cheese to recreate that iconic, velvety texture. The magic happens on the solid steel cooktop, where the high heat sears the mushroom caps to retain their earthiness, while the filling melts into a golden, bubbly pool of savory goodness. Perfect as an upscale appetizer for a dinner party or a robust side dish for your weekend barbecue, these mushrooms offer a perfect balance of umami and tang that only wood-fired cooking can truly perfect. Get ready to elevate your grilling game with a dish that is as elegant as it is easy to prepare.

Ingredients

• 12 Large Cremini or White Button Mushrooms (stems removed)
• 4 oz Blue Cheese (crumbled, use Aura cheese for authentic Finnish flavor if available)
• 4 oz Cream Cheese (softened to room temperature)
• 1 tbsp Fresh Parsley (finely chopped)
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tbsp Olive Oil (for brushing the mushrooms)

Instructions

Step 1: Prepare the Mushrooms

1. Begin by gently cleaning the mushrooms. Avoid soaking them in water; instead, wipe them clean with a damp cloth or paper towel to prevent them from becoming soggy.
2. Carefully pop out the stems to create a hollow cavity in each mushroom cap. You can save the stems for other recipes or discard them.
3. Lightly brush the outside of each mushroom cap with a small amount of olive oil to ensure a beautiful sear on the grill.

Step 2: Create the Filling

1. In a medium mixing bowl, combine the softened cream cheese and the crumbled blue cheese.
2. Using a fork, mash the cheeses together until they form a relatively smooth, unified paste. The cream cheese helps bind the blue cheese, ensuring it doesn't run out during grilling.
3. Mix in the freshly cracked black pepper.

Step 3: Stuff the Mushrooms

1. Take a generous spoonful of the cheese mixture and press it firmly into the cavity of each mushroom cap.
2. Mound the filling slightly over the top, as it will settle and melt down as it cooks.
3. Ensure all mushrooms are filled evenly to guarantee consistent cooking times.

Step 4: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill and allow it to burn down until the cooktop reaches cooking temperature.
2. Aim for a medium-heat zone on the flat top plancha. You want the steel hot enough to sizzle, but not so hot that the mushroom bottoms burn before the cheese melts.
3. Lightly oil the cooking surface where you intend to place the mushrooms.

Step 5: Grill to Perfection

1. Place the mushrooms on the flat cooktop, cap-side down (cheese facing up).
2. Let them grill for approximately 8 to 12 minutes. You are looking for the mushroom to soften and darken in color, and for the cheese filling to become bubbly and golden brown on the edges.
3. Once the cheese is fully melted and the mushrooms are tender, carefully remove them from the grill using a spatula.
4. Garnish immediately with fresh chopped parsley and serve warm.

Tips

To achieve the best results with your stuffed mushrooms, moisture management is key. Mushrooms act like sponges, so cleaning them with a dry or slightly damp cloth preserves their texture and prevents the final dish from becoming watery. When selecting your blue cheese, the intensity matters; a Roquefort or Stilton provides a sharp, traditional punch, while a Gorgonzola Dolce offers a milder, creamier profile. On the Arteflame, utilize the temperature gradients of the cooktop. Place the mushrooms slightly further away from the center fire pit to bake them gently. This allows the heat to penetrate the center of the cheese mixture without scorching the mushroom bottoms. If the bottoms are cooking too fast, simply slide them to the cooler outer edge of the grill to finish melting the cheese.

• Use room temperature cream cheese for easier mixing.
• Do not overcrowd the mushrooms on the grill; give them space to roast rather than steam.
• If using smaller mushrooms, reduce cooking time to 5-7 minutes.

Variations

While the classic Finnish combination of blue cheese and mushroom is timeless, these stuffed morsels are incredibly versatile. You can easily adapt the flavor profile to suit different palates or to utilize ingredients you already have on hand. For those who crave texture, adding a crunch element transforms the mouthfeel, while spice lovers can cut through the richness of the cheese with a bit of heat. Here are a few ways to customize your batch:

• The Bacon Lover: Wrap each stuffed mushroom in a half-slice of thin bacon before grilling for a smoky, salty crunch.
• Garlic Herb: Mix minced garlic and fresh dill into the cheese blend for a more aromatic, garden-fresh flavor.
• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the cheese mixture.
• The Nutty Crunch: Top the cheese mixture with crushed walnuts or pecans before grilling.
• Milder Blend: Substitute half the blue cheese with shredded cheddar or Gouda if serving to guests who prefer milder cheese.

Best pairings

These blue cheese stuffed mushrooms are a powerhouse of flavor, meaning they require robust companions on the plate. Their rich, creamy, and salty profile pairs exceptionally well with lean proteins that can benefit from a savory side. They are the ultimate steakhouse-style accompaniment to a grilled Ribeye or Filet Mignon cooked on the center sear grate of your Arteflame. For drinks, the strong tang of blue cheese calls for a bold red wine, such as a Cabernet Sauvignon or a Syrah, which can stand up to the intensity of the dish. Alternatively, a crisp, dry pear cider offers a refreshing Nordic contrast to the heavy cheese. If serving as part of a larger appetizer spread, pair them with crisp grilled asparagus or balsamic-glazed bruschetta to cut through the creaminess.

Conclusion

Mastering these Finnish-style Blue Cheese Stuffed Mushrooms on your Arteflame grill is more than just following a recipe; it is about embracing the art of outdoor cooking. The combination of the flat-top sear and the open-fire ambiance infuses the mushrooms with a flavor profile that an indoor oven simply cannot replicate. Whether you are hosting a summer soirée or enjoying a cozy autumn evening by the fire, these savory bites are guaranteed to impress. They are simple enough to prepare on a whim yet elegant enough to be the star of the show. So, fire up the grill, gather your friends, and enjoy the rich, melting indulgence of this Nordic classic.