"This recipe is incredibly SIMPLE and incredibly DELICIOUS! I always use it when camping or grilling. There's lotsa room for added ingredients, but try this version first!" — dipc1974
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fresh crimini mushrooms, stems removed
green onions, chopped
salt and freshly ground black pepper to taste
I just made one large packet instead of individual ones. Easier to handle and takes up less room on the grill. I added Parmesan cheese and fresh torn basil to the pine nuts. We loved these with any sort of steak or london broil!
When I first made this recipe, I followed it as is, except halved it and used one foil pack instead of individual ones. That worked out fine, but I wasn't wowed by the flavor. I wanted to try them again, so I added chopped garlic to the stuffing. Adding the garlic helped quite a bit. Four stars with garlic!
These were FANTASTIC...the pine nuts are a great compliment to the mushrooms & onions, and the flavors come togeter very well on the grill. Will definitly use again.
Delicious, and really easy.
Yummy & easy!!! Took camping & we loved them!!!!
This was tasty. I added some parmesan cheese and extra virgin olive oil to the stuffing mix. I think the olive oil helped everything stick together and stay inside the mushrooms. I will grill for a bit less than 20 minutes next time, as some came out a bit too charred.
This recipe was not bad. The pine nuts definitely give the mushrooms a unique flavor. Personally i prefer stufed mushrooms with a breadcrumb/parmesan cheese kind of filling.
So easy & delicious. Didn't change anything.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
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