Vegetarian Grilled Stuffed Mushroom Recipe
10 crimini mushrooms and 2 portabella mushrooms (or 30+ crimini)
Steak and grill type seasoning blend (I used Trader Joe’s, Spice Hunter probably has one as well)
white wine vinegar
3 or more finely diced shallots
3 or more pressed fresh garlic cloves
Salt and freshly ground Pepper to taste (optional, especially if your steak seasoning blend contains it)
Needed equipment: foil grill topper tray with holes but plenty of solid surface area (not the wire trap type), grill (you can use grill pan but best results from a propane or charcoal grill)
Prepare mushrooms- remove caps from mushrooms. Leave crimini caps whole and slice portabella mushrooms.
Make marinade by shaking a healthy amount of steak and grill seasoning (we’re talking teaspoon(s) here)
Take your mushroom caps and immerse in marinade. Rub seasonings and garlic/shallots on the surface of each cap, and fill each cavity with diced shallots and garlic mixture. Place on a plate. Coat your sliced portabellas in any leftover marinade. Reserve. (Keep any leftover marinade for basting mushrooms while grilling.)
Heat your grill (or if propane, just turn it on!) to a medium heat. No burning inferno temperatures please, or your mushrooms will cry.
Carefully place your crimini on the grill topper cavity up and distribute your portabella slices. Put any broken or especially thin slices on the grill topper, and if you like you can put sturdier, longer slices directly on the grill for attractive grill marks.
You can enjoy these as appetizers or on risotto, polenta, pilaf, mashed potatoes, or plain rice. Mmm mmm tasty!