Gorgonzola Stuffed Balsamic Mushrooms (Smoky, Tangy & Full of Flavor)
These gorgonzola stuffed mushrooms are smoky, tangy, cheesy, and completely addictive. Marinated in balsamic vinegar, packed with a sharp and savory cheese blend, and finished off on the grill or smoker, they’re the perfect appetizer for any BBQ or gathering.
Ingredients
- 24 Baby Bella Mushroroms
- 1 cup Balsamic Vinegar
- 1 tsp Garlic (minced)
- 3/4 cup Gorgonzola Cheese Crumbles
- 3/4 cup Seasoned Bread Crumbs
- 1/4 cup Fresh Parsley (chopped)
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 5 tbsp Olive Oil
Instructions
- Rinse mushrooms and remove stems from caps.24 Baby Bella Mushroroms
- Place caps in a freezer bag with balsamic vinegar and marinate for 1–2 hours.1 cup Balsamic Vinegar
- Cut off stem ends and finely chop remaining stems.
- Heat 1 tbsp olive oil in a skillet over medium heat.5 tbsp Olive Oil
- Cook chopped stems for 4 minutes, then add garlic and cook for 1–2 more minutes.1 tsp Garlic
- Remove from heat and combine stem mix with gorgonzola, breadcrumbs, parsley, salt, pepper, and 4 tbsp olive oil.3/4 cup Gorgonzola Cheese Crumbles, 3/4 cup Seasoned Bread Crumbs, 1/4 cup Fresh Parsley, 1 tsp Black Pepper, 1/2 tsp Salt, 5 tbsp Olive Oil
- Remove caps from marinade and place in an aluminum pan.
- Fill each mushroom with the stuffing and sprinkle any remaining mix on top.
- Preheat smoker or grill to 225°F (use fruit wood or maple if smoking).
- Place pan on indirect heat and cook for 1 hour.
- Remove mushrooms from grill or smoker and serve hot.