Rhode Island Grilled Quahog-Stuffed Mushrooms

Introduction

Inspired by Rhode Island’s iconic quahogs and coastal flavors, these grilled quahog-stuffed mushrooms are the perfect seafood appetizer or side dish. Using the incredible Arteflame grill, the savory breadcrumb and chopped quahog filling sizzles to golden perfection without burning, thanks to the solid steel flat-top cook surface. Kissed with wood-fired flavor, every bite showcases tasty balance and texture. This is a seafood-lover’s dream cooked entirely on the grill—no ovens or pans required.

Ingredients

• 12 large mushroom caps (stems removed)
• 8 fresh Rhode Island quahogs, shucked and chopped
• 1/2 cup seasoned breadcrumbs
• 2 tablespoons unsalted butter, plus more for griddle
• 2 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame

1. Place three paper napkins in the base of the Arteflame grill and pour a drizzle of vegetable oil on each.
2. Stack hardwood firewood on top of the napkins.
3. Light the napkins and allow the fire to build. Let the grill preheat for about 20 minutes.
4. You're ready to cook when the flat top surface is sizzling hot and the center grate reaches searing temperatures.

Step 2: Prepare the Stuffing

1. In a bowl, combine chopped quahogs, seasoned breadcrumbs, 2 tablespoons melted butter, garlic, parsley, salt, and black pepper. Stir well to create a uniform mixture.

Step 3: Fill the Mushroom Caps

1. Spoon the quahog filling into each mushroom cap, pressing slightly to compact.
2. Top with a sprinkle of Parmesan cheese, if desired.

Step 4: Grill the Mushrooms

1. Spread some butter directly onto a medium-hot zone of the Arteflame flat top griddle (closer to the center).
2. Place the stuffed mushrooms directly on the flat top, stuffing side up.
3. Grill for about 10–12 minutes, rotating occasionally to ensure even cooking. Mushrooms should become tender and filling should sizzle on the bottom.
4. For added smoke flavor, scoot a few mushrooms toward the hotter center briefly, but avoid burning the breadcrumb tops.

Step 5: Serve

1. Transfer the mushrooms to a platter.
2. Drizzle with melted butter or serve with lemon wedges on the side.

Tips

• Use medium to large mushroom caps for easier stuffing and grilling.
• Don’t overfill mushrooms – they’ll shrink slightly on the grill and you don’t want spillage.
• Grill mushrooms closer to the center for a crisp bottom and move them outward for gentler cooking.
• Butter gives better flavor and browning than oil—don’t skip it.
• If you like more briny intensity, add a dash of chopped anchovy or clam juice to the filling.

Variations

1. Chorizo Quahog Stuffed Mushrooms: Mix fine diced chorizo sausage into the filling for a spicy-salty combo.
2. Bacon & Herb Quahog Mushrooms: Add crisp crumbled bacon and thyme to the mix for smoky goodness.
3. Lemon-Zest Quahogs: Mix in lemon zest and a dash of red pepper flakes for zippy coastal brightness.
4. Cheesy Quahogs: Stir in shredded mozzarella and Fontina for a melty-rich texture.
5. Panko & Scallion Quahogs: Replace breadcrumbs with panko and add scallions for crunch and freshness.

Conclusion

These Rhode Island grilled quahog-stuffed mushrooms are a showstopping appetizer or side that lets you enjoy the coastal flavors of New England right from your Arteflame grill. With no need for pots, pans, or an oven, you get flavor, texture, and presentation in one simple and delicious cook-up. Perfectly grilled on the Arteflame, every bite locks in golden flavor with zero burn.

Best pairings

• Paired with lemon garlic grilled shrimp on the Arteflame griddle
• Fresh arugula salad with lemon vinaigrette
• Crisp chilled white wine like Sauvignon Blanc or Pinot Grigio
• Grilled corn with herb butter for a smoky-sweet side