Wisconsin Cheddar Planked Stuffed Mushrooms

Introduction

These planked cheddar-stuffed mushrooms are grilled on a cedar plank right on the Arteflame grill. Wisconsin cheddar, fresh herbs, and a hint of butter melt beautifully into juicy mushrooms, delivering a smoky-rich appetizer or side dish that everyone will love. Cooking on the Arteflame eliminates the need for pots, pans, or an oven — just incredible flavor powered by open fire and steel.

Ingredients

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1 cup shredded Wisconsin sharp cheddar cheese
• 2 tbsp cream cheese, softened
• 1 tbsp fresh chives, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tsp garlic, minced
• 2 tbsp unsalted butter, melted
• Salt and pepper to taste
• 1 cedar plank, soaked in water for at least 1 hour
• Vegetable oil (for lighting grill)

Instructions

Step 1: Fire up the Arteflame grill

1. To light your Arteflame, pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood over top of the napkins.
4. Light the napkins and allow the fire to build. The grill will be ready to cook in about 20 minutes, with the center grill grate reaching over 1,000°F and the flat top evenly heated.

Step 2: Prepare the filling

1. In a bowl, mix together shredded Wisconsin cheddar, cream cheese, garlic, chives, parsley, salt, and pepper until well combined.

Step 3: Stuff the mushrooms

1. Brush the cleaned mushroom caps lightly with melted butter.
2. Fill each mushroom generously with the cheese mixture.

Step 4: Grill the mushrooms

1. Place the soaked cedar plank directly on the flat cooktop area near the center for high heat but not direct flame.
2. Arrange the stuffed mushrooms on the plank, ensuring they are stable and upright.
3. Cover loosely with foil if desired, but NOT with a lid (as Arteflame grills have no lid).
4. Grill for 10–15 minutes until cheese is melted and bubbling, and mushrooms are tender.

Step 5: Serve and enjoy

1. Carefully remove the cedar plank using heat-resistant gloves.
2. Let mushrooms rest for 2–3 minutes before serving.
3. Garnish with extra chopped chives or parsley if desired.

Tips

• Adjust cheese blends to your taste — smoked gouda and Wisconsin Monterey Jack also melt well.
• Use mushrooms similar in size for even cooking.
• Keep the plank close to the center for best searing without burning.
• Soak the cedar plank for at least an hour to avoid scorching.
• Melted butter on mushrooms makes the outer edges crispy and delicious.

Variations

1. Spicy Jalapeño Cheddar: Add diced jalapeños and smoked paprika to the cheese mix for a spicy kick.
2. Italian Herb: Mix in sun-dried tomatoes, fresh basil, and mozzarella for a Mediterranean twist.
3. Bacon Cheddar Bomb: Add crumbled cooked bacon into the filling for savory depth.
4. Spinach Artichoke: Add chopped spinach and marinated artichokes to the cheese mixture.
5. Blue Cheese & Walnut: Swap cheddar for Wisconsin blue cheese and add crushed toasted walnuts for a gourmet version.

Best Pairings

• Grilled ribeye steak seared on the center grill grate and finished on the flat top
• Chilled Sauvignon Blanc or Pinot Noir for balance
• Grilled asparagus or zucchini for a complete meal
• Buttered toasted baguette slices grilled on the cooktop

Conclusion

Wisconsin cheddar planked mushrooms on the Arteflame grill are a stunning and flavorful dish with simple prep and irresistible results. Perfect for any gathering or special meal, they combine rich cheese flavors, wood smoke, and the even heat of the flat grill surface. No cookware or oven required. Just fire, steel, and smoky cheesy mushroom goodness.