Grilled Baby Mushrooms
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Cook time:
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Serves: 4-6
This makes a great appetizer to enjoy around the BBQ! I love how the blue cheese mixes with the melty mozzarella for a perfect two bite appetizer to enjoy with a glass of Graciano or Trencadis Red Blend. Make sure to coat the bottom of the mushroom with the chopped chives before popping it in your mouth!
Ingredients
- Baby Portabella Mushrooms (2 per person)
- Blue Cheese
- Shredded Mozzarella Cheese
- Panko Breadcrumbs
- 1 small, chopped shallot
- Fresh Chives
- Fresh Thyme
Instructions
- Wash and towel dry the mushrooms. Remove the stem and use a small spoon to clean out the gills.
- Mix equal part ratio of blue cheese and mozzarella and the chopped shallots.
- Stuff the mushrooms and press in a layer of breadcrumbs.
- Pour a small amount of olive oil in your hand and rub along the bottom side of each mushroom.
- Grill the mushrooms on low heat on a cast iron griddle.
- Serve immediately on a bed of chopped chives.
- Garnish with fresh thyme.
I love to set out all the ingredients to capture the essence of the recipe!
The panko topping on the mushrooms looks so white and fluffy!
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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