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Laura Romeo - Weber Grill Expert

Stuffed Mushrooms Two Ways

  • People

    Serves 5

  • Prep Time

    15 min.

  • Barbecue Time

    15 min.

Serves 5
Prep Time
15 min.
Barbecue Time
15 min.

the Ingredients

  • 14 mushrooms (brown or button)
  • 100 grams shredded cheese
  • Sea Salt
  • Freshly ground black pepper

Bacon and Chili Filling

  • 3 rashers short cut bacon, diced
  • ¼ brown onion, finely chopped
  • 1 long red chili, finely chopped
  • 200 millilitres sour cream

Tuscan Filling

  • 200 millilitres sour cream
  • ½ teaspoon garlic powder
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon parsley, finely chopped


  • 01 Remove and discard the stems from the mushrooms.
  • 02 For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.
  • 03 For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
  • 04 Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
  • 05 Using a spoon fill the centre of each mushroom with the fillings.
  • 06 Top the stuffed mushrooms with a sprinkle of grated cheese.
  • 07 Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.

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