Texas Grilled Stuffed Portobello Mushrooms

Introduction

Fire up your Arteflame grill and unlock massive flavor with these savory, cheesy Texas Grilled Stuffed Portobello Mushrooms. Perfect as a side or main, these grilled mushrooms sizzle to perfection right on the Arteflame’s flat cooktop — no pans, pots, or oven needed. With a buttery sear and oozing cheese, you’ll turn a humble mushroom into a show-stopper. Let's get grilling, Texas-style!

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 4 tbsp unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1/4 tsp smoked paprika
• Optional: chopped scallions or crumbled bacon for topping

Instructions

Step 1: Fire up your Arteflame grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the fire bowl of the Arteflame grill.
3. Stack a few pieces of firewood over the soaked napkins.
4. Light the paper and let the grill heat up for about 20 minutes until the cooktop is hot.

Step 2: Prepare the mushrooms

1. Brush the outer caps of the mushrooms with melted butter and arrange them gill-side up on a tray.
2. In a bowl, mix the cream cheese, cheddar, Parmesan, minced garlic, parsley, paprika, salt, and pepper until smooth.
3. Spoon the mixture evenly into each mushroom cap.

Step 3: Grill the mushrooms

1. Place the stuffed mushrooms on the outer-mid zone of the Arteflame flat griddle cooktop, gill-side up.
2. Cook for 10–12 minutes, rotating occasionally, until the cheese is melted and bubbling and the mushrooms are tender.
3. If topping with scallions or bacon, sprinkle over the mushrooms during the last 2 minutes of cooking.

Step 4: Serve and enjoy

1. Carefully remove the mushrooms using a spatula.
2. Let them rest for a couple of minutes before serving — they will be sizzling hot!

Tips

• Always preheat your Arteflame for even temperatures across the cooktop.
• Use the hotter center zones for quick searing — move mushrooms closer to the edge if cooking too fast.
• Butter adds depth of flavor and creates a beautiful sear — avoid olive oil for this recipe.
• For extra smoky flavor, use mesquite or hickory wood when firing up the grill.

Variations

1. Texas BBQ Style: Add chopped smoked brisket to the cheese mix and sprinkle with BBQ seasoning.
2. Southwest Kick: Mix in chopped jalapeños, corn niblets, and pepper jack cheese for a zesty twist.
3. Italian Herb Delight: Blend sun-dried tomatoes, mozzarella, basil, and oregano for Mediterranean flair.
4. Bacon & Blue: Combine blue cheese crumbles and crispy bacon in the stuffing for a bold bite.
5. Tex-Mex Fiesta: Add black beans, chorizo, and cheddar with a dash of cumin and chili powder.

Conclusion

These Texas Grilled Stuffed Portobello Mushrooms are the perfect example of what makes grilling on the Arteflame so special — rich flavor, beautiful sear, and virtually no cleanup. Grilled to perfection without a pot, pan, or oven in sight. Enjoy them as a classy appetizer or impressive vegetarian main course at your next BBQ.

Best pairings

• Grilled Texas Strip Steak (reverse sear method on Arteflame)
• Garlic butter corn on the cob
• Chilled Texas Riesling or a hoppy IPA
• Grilled peach halves with a drizzle of honey for dessert