Remove moisture before filling
Mushrooms release liquid during cooking, so sauté the chopped stems separately before mixing them with cream cheese. A wet raw filling would leave water sitting inside the cap. Fill to a low mound rather than a tall heap; this heats more evenly and is less likely to spill. A shallow grill-safe pan catches escaping juices. Lift finished mushrooms with a wide spoon or spatula instead of crushing their softened rims with tongs.
The recipe
Serves 4
Ingredients
- 12 large mushrooms, about 1⅓ lb / 600 g
- ⅔ cup / 150 g cream cheese
- ¼ cup / 30 g breadcrumbs
- 1 small garlic clove, grated
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- ¼ tsp fine salt
- ¼ tsp black pepper
Method
- Clean mushrooms and carefully twist out stems. Chop stems finely and sauté in oil for 4–5 minutes until excess moisture evaporates. Let cool slightly.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Combine stems with cream cheese, garlic, parsley, salt and pepper. Fill the caps and sprinkle with breadcrumbs. Place in a shallow grill-safe pan and cook indirectly with the lid closed for about 15–20 minutes.
- Caps should be tender and filling hot through the center. If still pale, move briefly to a warmer area without exposing the filling to flames. Let stand for two minutes before eating, since the center can be much hotter than the outside.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
