If you’re on the hunt for an appetizer that’s bursting with flavor and guaranteed to impress, look no further than this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe. These mushrooms bring together the hearty savoriness of seasoned sausage and the rich, smoky melt of Gouda cheese, all nestled into plump mushroom caps and kissed by the grill. Whether you’re gearing up for a backyard gathering or simply want to elevate your snack game, this recipe promises a perfect harmony of textures and tastes that everyone will love.
Ingredients You’ll Need
The magic behind this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe comes down to a handful of essential ingredients, each playing a vital role in building layers of flavor and delightful mouthfeel. From the creamy cheeses that melt beautifully, to the fresh mushrooms that provide a tender yet meaty base, every component is key.
- 1/2 lb bulk sausage, cooked and crumbled: Adds a juicy, savory foundation packed with seasoning.
- 4 oz smoked Gouda cheese, shredded: Brings a deep, smoky creaminess that melts perfectly into the stuffing.
- 4 oz cream cheese, softened: Provides smooth richness and helps bind the filling together.
- 1/2 teaspoon garlic powder: Infuses a subtle but essential savory punch.
- 1/2 teaspoon marjoram: Offers a sweet, aromatic herbal note that brightens the filling.
- 1 teaspoon Herbs de Provence: Elevates the dish with a fragrant mixture of Mediterranean herbs.
- 1/4 teaspoon kosher salt: Enhances and balances all the flavors in the filling.
- 12 large white mushrooms: Serve as the perfect vessel with their earthy, tender texture.
- 1/4 cup extra virgin olive oil: Keeps the mushrooms juicy and prevents sticking on the grill while adding 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, shredded smoked Gouda, and softened cream cheese in a bowl. Sprinkle in the garlic powder, marjoram, Herbs de Provence, and kosher salt, then stir vigorously until everything melds into one sumptuous, creamy mixture. This filling is the heart of the dish, marrying smoky, meaty, and herbaceous flavors perfectly.
Step 2: Prepare the Mushrooms
Clean each mushroom gently with a damp cloth to preserve their texture and flavor. Remove the stems carefully to create a little cavity perfect for stuffing. Don’t toss those stems away — chopping them finely and folding them into the filling adds extra mushroom goodness and depth.
Step 3: Stuff the Mushrooms
Using a spoon or your fingers, lovingly pack each mushroom cap with the sausage and cheese mixture. It’s important to fill them generously but gently so that the filling stays snugly inside while grilling.
Step 4: Grill the Mushrooms
Preheat your grill to medium heat and brush the mushroom caps on both sides with extra virgin olive oil to keep things from sticking and to introduce that subtle fruity layer. Place the stuffed mushrooms on the grill, cap side up, and let them cook for about 6 to 8 minutes. You’ll want the mushrooms tender and juicy, with the filling bubbling and turning golden.
Step 5: Serve Warm and Enjoy
Once grilled to perfection, remove these beauties from the heat and get ready to enjoy. Their alluring aroma and combination of smoky, creamy, and savory tastes make for an irresistible bite every time.
How to Serve Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
Garnishes
Fresh herbs like parsley, thyme, or chives add a pop of color and a fresh, botanical lift to these rich mushrooms. A light drizzle of balsamic reduction can bring a subtle tangy contrast that plays harmoniously with the smoky cheese.
Side Dishes
Pair these stuffed mushrooms with a crisp green salad or grilled vegetables for a well-rounded meal. They’re also fantastic alongside crusty bread or a light pasta dish, balancing their indulgence with something a little lighter.
Creative Ways to Present
For a party, arrange these grilled stuffed mushrooms on a rustic wooden board or a colorful platter, garnished with edible flowers or fresh herbs. You could also serve them in mini muffin tins to keep the stuffing neatly contained — perfect for buffet-style entertaining or finger food at a casual gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare), pop them into an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, allowing you to enjoy that smoky, cheesy goodness again without any compromise in flavor.
Freezing
These mushrooms freeze surprisingly well. Arrange the stuffed mushrooms spaced out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months. Just remember, texture may soften slightly upon thawing.
Reheating
Reheat leftovers gently either in a warm oven or on the grill over low heat until heated through and bubbly again. Avoid microwaving if you can, as it can make the mushrooms soggy and the cheese rubbery.
FAQs
Can I use a different type of cheese instead of smoked Gouda?
Absolutely! While smoked Gouda adds a unique smoky depth, you can substitute with mozzarella for melty creaminess or sharp cheddar for a tangier bite. Just choose a cheese that melts well for the best results.
What if I don’t have a grill? Can I bake these mushrooms instead?
Yes! Preheat your oven to 375°F (190°C) and bake the stuffed mushrooms on a lined baking sheet for about 15-20 minutes or until the filling is bubbly and the mushrooms are tender. It’s a great alternative that still delivers fantastic flavor.
Are white mushrooms the only type I can use?
Not at all; cremini or baby portobellos also work wonderfully, offering a slightly earthier flavor and firmer texture. Just make sure your mushroom caps are large enough to hold a good amount of stuffing.
Can I prepare the filling ahead of time?
Yes, preparing the filling a day in advance is a timesaver. Store it covered in the refrigerator and stuff the mushrooms just before grilling to ensure freshness and optimal flavor.
How spicy is this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe?
This recipe leans more toward savory and smoky rather than spicy. If you love heat, you can add a pinch of crushed red pepper flakes into the filling for a gentle kick without overwhelming the other flavors.
Final Thoughts
There’s something so satisfying about a dish that combines bold flavors and comforting textures in such a simple way — that’s exactly what you get with this Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe. I hope you give it a try soon, whether for a casual night in or your next celebration. Once you taste that smoky, cheesy filling paired with tender grilled mushrooms, you might find yourself making this your go-to crowd-pleaser every time!
Print
Grilled Stuffed Mushrooms with Sausage and Smoked Gouda Recipe
- Total Time: 20 minutes
- Yield: 12 servings 1x
Description
These Grilled Stuffed Mushrooms are a savory appetizer featuring juicy mushroom caps filled with a flavorful mixture of cooked sausage, smoked Gouda, and cream cheese, seasoned with herbs and spices. Grilled to perfection, they offer a smoky, cheesy bite perfect for parties or a delicious starter.
Ingredients
Filling Ingredients
- 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
Mushroom and Cooking Ingredients
- 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 to create 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.
- Cook the Stuffed Mushrooms: 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
- Be careful not to overcrowd the grill to ensure even cooking.
- Use gloves or a spoon to stuff the mushrooms to avoid burns.
- You can add chopped mushroom stems to the filling mixture for extra texture and flavor.
- For a vegetarian version, substitute sausage with cooked and seasoned plant-based protein or chopped vegetables.
- Serve immediately for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
