QiMeal
Grillowane Pieczarki
Grillowane Pieczarki · ready in 37 min · 4 servings · 265 kcal per serving · easy · 8 ingredients
Polish-style grilled button mushrooms, filled with sharp gorgonzola, sweet red pepper, parsley, and paprika until the caps turn tender and the cheese melts into the gills.
- Prep
- 23 min
- Cook
- 14 min
- Total
- 37 min
- Serves
- 4
- kcal
- 265
- Difficulty
- easy
Ingredients · 4 servings
- 12Button mushroom, large, stems removed
- 120 gGorgonzola cheese, crumbled
- 1Red bell pepper, finely diced
- ½ bunchParsley, finely chopped
- 3 ½ tbspOlive oil
- 1 tbspLemon juice, fresh
- 1 tspSweet paprika
- ¾ tspSalt
Equipment
grill, knife, cutting board, mixing bowl, measuring spoons, pastry brush, spoon, tongs, platter
Instructions
- Mise En Place
Gather all ingredients and set out a knife, cutting board, bowl, measuring spoons, pastry brush, spoon, tongs, and platter. · 5 min
What to look for: All ingredients are measured and all tools are within reach.
- Prepare Mushroom Caps
Remove each mushroom stem, wipe the caps clean, and brush the inside and outside with 2 tbsp olive oil so they are evenly glossy. · 8 min
What to look for: Caps look clean, hollow, and lightly shiny inside and out.
- Mix Cheese Filling
Mix crumbled gorgonzola with diced red pepper, parsley, 1 tbsp olive oil, lemon juice, salt, and sweet paprika until chunky. · 5 min
What to look for: Filling is moist, speckled red and green, and still slightly chunky.
- Fill Mushroom Caps
Spoon the cheese mixture into each cap, mounding it lightly without packing, and keep the mushrooms gill-side up for grilling. · 5 min
What to look for: Each cap is generously filled, with the stuffing sitting above the rim.
- Heat The Grill
Preheat the grill to 204°C / 400°F, then brush the grate with the remaining olive oil so the filled caps release cleanly. · 2 min
What to look for: Grate is hot, lightly oiled, and ready for direct grilling.
- Grill Stuffed Mushrooms
Grill the caps gill-side up over medium heat for 10-12 minutes, closing the lid, until the cheese melts and the mushrooms soften. · 12 min
What to look for: Cheese is melted and glossy, and mushroom edges look tender and darker.
- Serve Hot
Transfer the mushrooms to a warm platter and serve at once, with the melted gorgonzola sitting in the softened caps. · 2 min
What to look for: Mushrooms hold their shape, and the filling is soft and molten.
Nutrition (per serving)
| kcal | 265 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 8 g |
| of which sugars | 5 g |
| Fat | 21 g |
| of which saturated | 7 g |
| Fibre | 3 g |
| Sodium | 872 mg |
Nutri-ScoreA
Allergens
Contains: milk
Ingredient substitutions
Button mushroom
- Cremini mushroom: Use similarly large caps; the flavor will be earthier than classic white button mushrooms.
Gorgonzola cheese
- Blue cheese: Choose a creamy blue cheese so it melts into the mushroom caps.
Red bell pepper
- Yellow bell pepper: Keeps the sweetness and crunch, though the color is less traditional.
Parsley
- Flat-leaf parsley: Use the leaves and tender stems, chopped very finely.
Olive oil
- Sunflower oil: Traditional Polish grilling often uses neutral oil; the flavor will be less fruity.
Lemon juice
- White wine vinegar: Use sparingly if lemon juice is unavailable; it adds acidity but changes the aroma.
