If you’re looking for a show-stopping appetizer that combines smoky, savory, and creamy flavors all in one bite, the Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe is your golden ticket. These mushrooms are loaded with a rich, flavorful sausage filling perfectly balanced by the smoky depth of Gouda and the smooth tang of cream cheese. Grilled to tender, juicy perfection and packed with fragrant herbs, this dish is an irresistible crowd-pleaser that’s quick to prepare yet impressive enough to serve at any gathering.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, but don’t be fooled—each ingredient plays a vital role in creating that irresistible flavor and texture. From savory sausage to aromatic herbs and velvety cheeses, everything works together to make these mushrooms sing.
- 1/2 lb bulk sausage, cooked and crumbled: Provides a hearty, seasoned meat base that adds savory richness to the filling.
- 4 oz smoked Gouda cheese, shredded: Brings a smoky, creamy flavor that deepens the taste profile uniquely.
- 4 oz cream cheese, softened: Adds a luscious creaminess, helping bind all the filling ingredients.
- 1/2 teaspoon garlic powder: Packs a punch of warm, aromatic garlic flavor without overwhelming the filling.
- 1/2 teaspoon marjoram: Offers subtle earthy and floral notes to brighten the mixture.
- 1 teaspoon Herbs de Provence: A fragrant blend that elevates the filling’s herbaceous quality.
- 1/4 teaspoon kosher salt: Enhances and balances all the flavors without making it salty.
- 12 large white mushrooms: The perfect vessel—big enough to hold plenty of filling and tender when grilled.
- 1/4 cup extra virgin olive oil: Used to brush the mushrooms, preventing sticking and lending a fruity richness.
How to Make Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
Step 1: Prepare the Filling
Start by combining your cooked and crumbled sausage with shredded smoked Gouda and softened cream cheese in a medium bowl. Add garlic powder, marjoram, Herbs de Provence, and kosher salt to this mixture. Stir everything together until smooth and completely blended. This filling is where all the magic happens—the smoky cheese and perfectly seasoned sausage marry beautifully for a rich, bold flavor.
Step 2: Prepare the Mushrooms
Gently clean your mushrooms by wiping them with a damp cloth or paper towel; this keeps them from becoming waterlogged. Remove the stems carefully, saving the caps as your stuffing vessels. Chop the stems finely—you can even fold them into the sausage and cheese filling for extra mushroom goodness and texture if you like.
Step 3: Stuff the Mushrooms
Now for the fun part—stuff each mushroom cap with the sausage and Gouda filling. Pack the mixture slightly to ensure it stays put while grilling. Don’t overfill, but be generous to get every bite bursting with flavor.
Step 4: Grill the Mushrooms
Preheat your grill to medium heat and brush the mushroom caps with extra virgin olive oil on both sides to prevent them from sticking. Place the stuffed mushrooms on the grill with the gill side facing up. Grill for 6 to 8 minutes, allowing the mushrooms to soften and the filling to become golden and delectably bubbly.
Step 5: Serve Warm
Once grilled to perfection, remove the mushrooms carefully and serve them warm. The smoky cheese filling and tender mushroom base create a perfect harmony that’s absolutely irresistible.
How to Serve Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or thyme can brighten up the dish with fresh color and herbaceous notes. If you want a bit more punch, a light drizzle of balsamic glaze adds a wonderful sweet tang that contrasts the smoky filling beautifully.
Side Dishes
Pair these mushrooms with a crisp green salad or a light quinoa pilaf for a balanced meal. They also make an excellent appetizer for dinner parties alongside crusty bread and a bold red wine for sipping.
Creative Ways to Present
Serve these stuffed mushrooms on a rustic wooden board or a sleek slate platter for an elegant touch. For a party, you can skewer them individually with small rosemary sprigs as picks, making them easy to grab and adding a fragrant hint of herb.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. The flavors tend to meld even more after chilling, making leftovers just as delicious as freshly made.
Freezing
You can freeze the stuffed mushrooms before grilling. Arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months. When ready, grill them straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and bubbly again. Avoid microwaving as it can make the mushroom soggy and the cheese separate.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While large white mushrooms are perfect for stuffing, baby portobellos or cremini mushrooms work well too. Just adjust grilling time slightly, as smaller mushrooms cook faster.
Is it necessary to drain the sausage fat?
Draining the sausage fat helps prevent the filling from becoming too greasy, ensuring a balanced texture and flavor in your mushrooms.
Can I substitute smoked Gouda with another cheese?
Yes, you can swap smoked Gouda with other melty cheeses like fontina or Monterey Jack, but the smoky flavor adds a unique depth that’s hard to replicate.
How do I keep the mushrooms from drying out on the grill?
Brushing the mushrooms with olive oil before grilling helps retain moisture and prevents sticking, keeping them tender and juicy.
Can this recipe be made vegetarian?
Definitely! Simply replace sausage with a plant-based alternative or sautéed vegetables and nuts for texture while keeping the rest of the filling the same.
Final Thoughts
I can’t recommend this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe enough—it’s tasty, easy, and wonderfully impressive. Whether you’re serving it at a casual barbecue or a holiday gathering, these stuffed mushrooms always steal the spotlight. So grab those ingredients, fire up your grill, and get ready to delight everyone with a dish that’s bursting with flavor and love.
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Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
These Grilled Stuffed Mushrooms are a savory appetizer featuring tender mushroom caps filled with a rich mixture of cooked sausage, smoked Gouda, and cream cheese, seasoned with herbs and spices. Perfectly grilled to achieve a smoky flavor and a golden bubbly filling, they make an irresistible party snack or starter.
Ingredients
Filling
- 1/2 lb bulk sausage, cooked and crumbled, fat drained
- 4 oz smoked Gouda cheese, shredded
- 4 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon marjoram
- 1 teaspoon Herbs de Provence
- 1/4 teaspoon kosher salt
Mushrooms
- 12 large white mushrooms
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the Filling: In a medium bowl, combine the cooked and crumbled sausage, shredded smoked Gouda, softened cream cheese, garlic powder, marjoram, Herbs de Provence, and kosher salt. Stir well until the mixture is smooth and fully combined.
- Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove the stems from the mushrooms, creating a hollow center for the filling. Set the mushroom caps aside and finely chop the stems.
- Stuff the Mushrooms: Carefully stuff each mushroom cap with the sausage and smoked Gouda filling, packing it in slightly to ensure the filling stays in place.
- Grill the Mushrooms: Preheat your grill to medium heat. Brush the mushroom caps with extra virgin olive oil on both sides to prevent sticking. Place the stuffed mushrooms on the grill, gill side up, and cook for 6–8 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Remove the mushrooms from the grill and serve warm. Garnish with fresh herbs if desired and enjoy!
Notes
- Make sure to drain excess fat from the cooked sausage to avoid greasy filling.
- Use a damp cloth to clean mushrooms instead of washing them directly to prevent sogginess.
- You can customize the herbs to your preference or add a pinch of crushed red pepper for heat.
- Serve these mushrooms as an appetizer or alongside grilled meats for a delicious side dish.
- Leftover filling can be used as a dip or spread for crackers.
