Massachusetts Grilled Chowder-Stuffed Mushrooms

Introduction

Take your taste buds to New England with these Massachusetts Grilled Chowder-Stuffed Mushrooms! Juicy mushrooms filled with classic New England clam chowder are grilled to perfection on the Arteflame, creating a crispy, golden top while keeping the inside creamy and delicious. Perfect for an appetizer or a unique side dish, this recipe brings the rich, comforting flavors of clam chowder to the grill with ease. Let’s fire up the Arteflame and get grilling!

Ingredients

• 12 large cremini or portobello mushrooms
• 1 1/2 cups prepared New England clam chowder
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons unsalted butter
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup panko breadcrumbs

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the fire to build up for about 20 minutes until the cooktop is heated and ready for grilling.

Step 2: Prepare the Mushrooms

1. Clean the mushrooms and remove the stems to create a hollow space for filling.
2. Chop the mushroom stems finely and set aside.

Step 3: Cook the Filling

1. Melt the butter on the Arteflame flat-top cooktop.
2. Add the chopped mushroom stems and cook until softened.
3. Stir in the clam chowder, bacon, black pepper, and smoked paprika.
4. Cook the mixture for 3-4 minutes until thickened slightly.

Step 4: Assemble the Stuffed Mushrooms

1. Spoon the clam chowder mixture into the mushroom caps, filling them generously.
2. Top each stuffed mushroom with panko breadcrumbs and a sprinkle of cheddar cheese.

Step 5: Grill to Perfection

1. Place the stuffed mushrooms on the Arteflame’s flat-top cooktop, closer to the center for higher heat.
2. Grill for 10-12 minutes, rotating occasionally until the breadcrumbs are golden brown and the cheese is bubbly.

Step 6: Garnish and Serve

1. Sprinkle freshly chopped parsley over the mushrooms.
2. Remove from the grill and let them cool slightly before serving.

Tips

• For extra crispiness, brush the mushroom caps with melted butter before grilling.
• Adjust the heat zones on the Arteflame by moving the mushrooms closer or farther from the center.
• Serve hot for the best flavor and texture.

Variations

1. Seafood Medley: Add diced shrimp or crab meat to the chowder mixture for an extra seafood punch.
2. Spicy Kick: Stir in a teaspoon of diced jalapeños or a dash of cayenne pepper.
3. Cheesy Delight: Mix in gouda or gruyère for a richer flavor.
4. Herb-Infused: Add fresh thyme or oregano for a deeper herbaceous taste.
5. Vegetarian Option: Use a creamy potato chowder without clams and substitute smoked tempeh for bacon.

Best Pairings

• Crispy artisan bread with garlic butter
• Grilled asparagus or Brussels sprouts
• A glass of dry white wine like Sauvignon Blanc
• Classic New England lobster roll

Conclusion

Massachusetts Grilled Chowder-Stuffed Mushrooms are a perfect blend of smoky, creamy, and crispy textures that will impress any guest. The Arteflame grill delivers an even cook, making these mushrooms a must-try appetizer or side dish. Enjoy the rich flavors of New England seafood with the ease of grilling!