At my house, we rely on our grill about 9 months out of the year. If it’s not snowing, we’re out on the porch grilling. I love the charred, crispy flavor you get from the heat and smoke of the grill, and I really love how fun it is to have friends over for a BBQ.
When we host friends and family, I always like to make sure I have food options for everyone, including anyone with special requirements – like vegetarians. I got to brainstorming the other day about some tastier vegetarian options to add to my barbeque repertoire, and this stuffed mushroom “burger” idea came to mind.
I love a hearty burger, and I’m convinced this meat-free version can be just as tasty. To make them, I cleaned and de-stemmed some large portabella mushrooms.
Using a spoon, scoop out a bit of the inside of the mushroom and save for the filling. I prepped a box-mix of cornbread stuffing and mixed in the leftover mushroom pieces, lots of fresh chives and a touch of shredded, sharp provolone cheese. After a drizzle of olive oil and some salt and pepper, I stuffed the mushrooms with the filling and popped them on the grill for char before melting a slice of provolone cheese on top. The extra cheese holds all of that tasty filling inside!
Keeping with the vegetarian theme, I built a big toppings and side board when serving them! I nestled in lots of “burger” toppings like pickles, tomato slices, lettuce and rings of red onions. Some vegetarian baked beans and crisp, baked sweet potato fries make for perfect side dishes to complement the burgers.
I heaped them all on a Chinet® Classic White™ plate and stacked up my “burger” with all of the fixings – but they taste great without a bun too! BBQs for me are all about simplicity and easy cleanup -- Chinet plates, napkins and Chinet® Cut Crystal® cutlery are my go-to tools for outdoor entertaining. I can’t wait to pull this vegetarian BBQ recipe out at my next al fresco weekend dinner. Get the full details below.
Grilled Stuffed Mushroom Burgers
Clean and de-stem two large portabella mushrooms. Using a spoon, scoop out a bit of the inside of the mushroom and save for the filling. Prepare cornbread stuffing and mix in the leftover mushroom pieces, fresh chives, and shredded, sharp provolone cheese. Drizzle mushroom caps with olive oil, some salt and pepper and fill with stuffing mixture. Over medium-high heat, grill mushrooms until warmed through and top with remaining provolone cheese; remove from grill when melted. Serve with hamburger buns and toppings.
Kate Bowler is the author of popular Boston-based lifestyle blog, Domestikated Life, where she covers topics such as festive entertaining tips, easy and fun recipes, and seasonal DIY projects.