Pieczarki Faszerowane z Grilla

Name: Pieczarki Faszerowane z Grilla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Polish
Ingredients: 4 Large portobello mushroom, stalks removed and chopped; 120 g Gorgonzola cheese, crumbled; 20 g Parsley, chopped and divided; 2 clove Garlic, crushed; 30 ml Olive oil; 120 g Red bell pepper, finely diced; 20 ml Lemon juice, divided; 1 tsp Sweet paprika; ½ tsp Black pepper, ground; 1 tsp Salt, divided

Pieczarki Faszerowane z Grilla · ready in 30 min · 4 servings · 211 kcal per serving · easy · 10 ingredients

A Polish grill-table favorite: smoky portobello caps filled with sharp gorgonzola, garlic, parsley, and sweet red pepper until bubbling and tender.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
kcal: 211
Difficulty: easy

Polish Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

4Large portobello mushroom, stalks removed and chopped
120 gGorgonzola cheese, crumbled
20 gParsley, chopped and divided (to serve)
2 cloveGarlic, crushed
30 mlOlive oil
120 gRed bell pepper, finely diced
20 mlLemon juice, divided (to serve)
1 tspSweet paprika
½ tspBlack pepper, ground
1 tspSalt, divided

Equipment

grill, knife, cutting board, mixing bowl, small bowl, pastry brush, measuring spoon, spoon, grill tongs, serving platter

Instructions

Mise En Place
Gather and measure all ingredients; set out a knife, cutting board, bowl, pastry brush, spoon, grill tongs, and a clean grill. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Prepare Mushroom Caps
Remove the mushroom stalks, scrape out any loose gills if needed, and chop the stalks finely for the filling. · 4 min
What to look for: Caps are hollow and intact; stalks are finely chopped.
Season Cap Outside
Mix olive oil with sweet paprika and salt, then brush the outside of each mushroom cap evenly with the seasoned oil. · 2 min
What to look for: Mushroom caps look lightly glossy and evenly red-speckled.
Mix Cheese Filling
Combine crumbled gorgonzola, chopped stalks, parsley, red bell pepper, garlic, lemon juice, black pepper, and remaining salt. · 5 min
What to look for: Filling is chunky, moist, and evenly flecked with parsley and pepper.
Fill On Grill
Place the caps hollow-side up on the grill, spoon in the filling generously, and press lightly so it stays mounded. · 2 min
What to look for: Each cap is stable on the grate with filling piled neatly inside.
Grill Until Bubbling
Close the lid and grill over medium-low heat for 12-15 minutes, until caps are tender and the cheese filling bubbles. · 15 min
What to look for: Mushrooms have softened and the filling is melted, bubbling, and lightly browned at the edges.
Finish And Serve
Finish with the remaining lemon juice and parsley, then serve the stuffed mushrooms hot straight from the grill. · 1 min
What to look for: Mushrooms are glossy, fragrant, and served while the cheese is still soft.

Nutrition (per serving)

kcal	211
Protein	10 g
Carbohydrates	9 g
of which sugars	5 g
Fat	16 g
of which saturated	7 g
Fibre	3 g
Sodium	926 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Olive oil

Sunflower oil: Use when olive oil is unavailable; the result will be milder and less fruity.

Red bell pepper

Sweet paprika: Use only to echo pepper sweetness; it will not provide the fresh diced texture.

Sweet paprika

Black pepper: Use only if paprika is unavailable; the oil will be sharper and less sweet.

Black pepper

Sweet paprika: Use for a sweeter, milder filling if black pepper is not desired.