Grilled Garlic Parmesan Mushrooms Wyoming Style

Introduction

Garlic Parmesan Grilled Mushrooms Wyoming Style are a flavor-packed side dish or appetizer prepared entirely on the versatile Arteflame Grill. With buttery garlic herbs and golden parmesan seared onto large mushrooms over the flat griddle, this dish brings smoky campfire flavor and mouthwatering satisfaction. Perfectly simple, incredibly bold.

Ingredients

• 12 large portobello or cremini mushrooms, cleaned and stems removed
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped parsley (optional garnish)

Instructions

Step 1: Light the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place soaked napkins at the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat up for about 20 minutes until the cooktop is evenly hot.

Step 2: Prep the Mushroom Marinade

1. In a bowl, mix melted butter, garlic, rosemary, thyme, salt, and pepper.
2. Brush the mixture generously onto each mushroom cap, coating both sides.

Step 3: Grill the Mushrooms

1. Place the mushrooms gill-side down on the Arteflame flat griddle cooktop, close to the center for higher heat.
2. Grill for 4-6 minutes until golden and softened.
3. Flip the mushrooms gill-side up and spoon remaining butter mixture inside the caps.
4. Sprinkle parmesan cheese evenly inside each cap.

Step 4: Melt the Cheese & Finish

1. Continue grilling until the parmesan is fully melted and edges begin to brown, about 3-4 more minutes.
2. Carefully remove mushrooms from the griddle and sprinkle with fresh parsley if desired.

Tips

• You can use a mix of portobello and cremini mushrooms for texture variety.
• Position mushrooms near the center for a more intense sear, or toward the outer edge to gently warm.
• Use butter instead of oil for more flavor and perfect golden finish on the flat top griddle.
• Avoid using pots or pans—this dish cooks entirely on the Arteflame for easy cleanup.

Variations

1. Spicy Chipotle Mushrooms: Add 1 tsp chipotle powder and a pinch of cayenne to the butter mixture for heat and smoky flavor.
2. Balsamic Glazed Garlic Mushrooms: Add 2 tbsp balsamic vinegar to the butter marinade for rich tang and depth.
3. Truffle Parmesan Mushrooms: Add a drizzle of truffle oil before serving for umami decadence.
4. Herbed Goat Cheese Stuffed Mushrooms: Replace parmesan with herbed goat cheese for a creamy, tangy twist.
5. Smoked Mozzarella and Basil Mushrooms: Swap parmesan for smoked mozzarella and add chopped fresh basil post-grill.

Best pairings

• Grilled ribeye or reverse-seared filet mignon cooked on the center grill grate.
• Fire-roasted asparagus or charred bell peppers.
• A bold red wine like Cabernet Sauvignon or Zinfandel.
• Smoky bourbon old fashioned with orange peel.

Conclusion

These Grilled Garlic Parmesan Mushrooms Wyoming Style burst with flavor and are a perfect example of what the Arteflame Grill can deliver. Cooked entirely on the flat griddle, each mushroom reaches a flawless char while staying juicy and tender. Simple to make, but rich in texture and taste.