Grilled Mushroom & Cheese Johnnycakes (Massachusetts Style) | Arteflame

Introduction

There is a specific kind of magic that happens when stone-ground cornmeal hits a sizzling hot griddle. The aroma is distinct—toasted, earthy, and sweet—immediately transporting me back to crisp New England mornings where breakfast warms you from the inside out. When you bite into these Johnnycakes, you are met with a shatteringly crisp, golden crust that gives way to a tender, steaming interior. It is the ultimate comfort food, blending the rustic tradition of open-fire cooking with the hearty satisfaction of a savory meal.

Why This Recipe Works

While Johnnycakes are often treated like sweet pancakes, this recipe flips the script. By folding in sautéed mushrooms and sharp Cheddar, we transform a humble side dish into a savory brunch star. Cooking these on the Arteflame adds a layer of smoky complexity that a kitchen stove just can't replicate. It’s rustic comfort food at its finest, perfect for the outdoor chef looking to impress without overcomplicating the menu.

Kitchen Wisdom

• Scald the meal: You must use boiling water, not just hot tap water, to soften the cornmeal. This ensures the inside remains fluffy rather than gritty.
• Patience is key: Cornmeal takes longer to set than white flour. Let a solid crust form before flipping to prevent the cakes from crumbling into the fire.

Swaps & Substitutions

If you want a nuttier flavor profile, swap the Cheddar for Gruyère or Swiss. For a non-vegetarian version, frying the cakes in bacon grease instead of butter adds incredible savory depth.

Ingredients

For the Johnnycakes

• 1 cup white stone-ground cornmeal (authentic Rhode Island or Massachusetts style preferred)
• 1 teaspoon sugar (optional, for browning)
• 1/2 teaspoon salt
• 1 cup boiling water
• 1/2 cup milk (add more if batter is too thick)
• 2 tablespoons butter (melted)

For the Mushroom & Cheese Filling

• 1 cup Cremini or button mushrooms, sliced thinly
• 1 tablespoon olive oil or butter for sautéing
• 1/2 cup sharp Cheddar cheese or Swiss cheese, shredded
• 1 tablespoon fresh thyme or parsley, chopped
• Salt and black pepper to taste

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in your Arteflame grill using seasoning wood or charcoal. Allow it to burn down until the center cooktop is scorching hot and the outer ring reaches a moderate, steady cooking temperature.
2. Lightly oil the flat steel cooktop to prepare the surface for a non-stick cooking experience.

Step 2: Sauté the Mushrooms

1. Place the sliced mushrooms on the hotter section of the flat cooktop (closer to the center). Drizzle with olive oil or a knob of butter.
2. Sauté them for 4-5 minutes until they are browned and caramelized. Season with salt, pepper, and fresh thyme.
3. Move the mushrooms to the cooler outer edge of the grill to keep warm while you prepare the batter.

Step 3: Prepare the Batter

1. In a heat-proof bowl, mix the cornmeal, sugar, and salt.
2. Pour the boiling water over the cornmeal mixture. This "scalding" step is crucial—it softens the cornmeal and ensures a tender inside. Stir well.
3. gradually stir in the milk and melted butter until you have a thick but pourable batter (similar to thick pancake batter).

Step 4: Grill the Johnnycakes

1. Drop generous spoonfuls of batter onto the flat cooktop in an area with medium heat (not directly next to the open flame).
2. Flatten them slightly with a spatula to form discs about 1/4 inch thick.
3. Cook for about 4-5 minutes per side. You want a crisp, golden-brown crust to form before flipping.

Step 5: Assemble and Serve

1. Once the second side is nearly done, top each Johnnycake with a spoonful of the sautéed mushrooms and a sprinkle of shredded cheese.
2. Allow the cakes to sit on the grill for another minute until the cheese melts beautifully.
3. Remove from the grill and serve immediately while hot and crisp.

Tips

Mastering the art of the Johnnycake on the Arteflame requires a little patience and heat management. The most critical step in the batter preparation is using boiling water; tepid water will result in a gritty texture, whereas boiling water swells the cornmeal starch for a fluffy interior. When grilling, resist the urge to flip the cakes too early. Cornmeal takes a bit longer to bind than white flour, so let that crust develop fully so they release easily from the cooktop. If you find your fire is too hot, utilize the outer perimeter of the Arteflame plancha, which is the "keep warm" or slow-cook zone. For an extra depth of flavor, use bacon grease instead of butter or oil on the grill surface; the smoky fat pairs incredibly well with the earthiness of the mushrooms.

Variations

While the mushroom and cheese combination is a savory delight, Johnnycakes are a versatile canvas for various flavors. You can easily adapt this recipe to suit your dietary preferences or what you have available in your pantry. Here are a few excellent variations to try on your grill:

• The Breakfast Classic: Omit the mushrooms and savory herbs, and serve the Johnnycakes traditionally with a generous pour of maple syrup and a side of bacon.
• Spicy Kick: Add finely diced jalapeños to the batter and swap the Cheddar for Pepper Jack cheese for a Tex-Mex inspired brunch.
• Meat Lover's: Crumble cooked sausage or crispy bacon bits directly into the batter before grilling for a heartier meal.
• Herb Garden: Mix chopped chives, dill, and scallions into the batter for a fresh, oniony flavor profile that pairs well with smoked salmon.
• Gluten-Free Friendly: This recipe is naturally gluten-free if you ensure your cornmeal is certified GF and avoid cross-contamination.

Best pairings

To turn these savory Johnnycakes into a complete meal, consider what beverages and sides will complement the earthy mushrooms and rich corn flavor. Because the dish is savory and slightly heavy from the cheese, you want sides that cut through the richness or enhance the comfort-food vibe.

• Beverages: A strong, dark roast coffee is essential for brunch. For an evening meal, a crisp apple cider or a brown ale pairs wonderfully with the toasted corn flavor.
• Proteins: Serve alongside sunny-side-up eggs cooked right on the Arteflame griddle; the runny yolk creates a natural sauce for the cakes. Smoked ham or thick-cut bacon are also classic choices.
• Sauces: A dollop of crème fraîche or a spicy tomato chutney can add moisture and a tang that balances the melted cheese.

Conclusion

These Savory Massachusetts Grilled Mushroom & Cheese Johnnycakes are more than just a recipe; they are a celebration of regional heritage and the joy of wood-fired cooking. The Arteflame grill brings out the best in these simple ingredients, creating a texture contrast between the crispy exterior and soft interior that a stovetop simply cannot achieve. Whether you are hosting a Sunday brunch or looking for a unique side dish for your next barbecue, this recipe offers a delicious departure from the ordinary. It invites you to slow down, enjoy the process of cooking over an open fire, and savor the rich, comforting flavors of New England history.