Stuffed Grilled Mushrooms

If you’re planning a grilled dinner, these stuffed mushrooms are a great starter that uses the grill so you don’t have to turn on your oven.

Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 24 medium-size button mushrooms, trimmed
  • 1⁄4 cup butter
  • 6 oz. canned crabmeat
  • 8 oz. whipped cream cheese
  • 1⁄2 lb. grated Monterey jack cheese
  • 6 green onions, finely chopped
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. Parmesan-Romano blend cheese


  • Wash mushrooms and remove stalks. Melt butter and stir mushrooms into melted butter just until coated. Set aside.
  • Drain the crabmeat and reserve the liquid. Mix meat, cream cheese, jack cheese, onions, Worcestershire sauce, and 1⁄4 cup of reserved crab liquid to form a mixture with a consistency of drained tuna fish.
  • Stuff the mushrooms and place on a flat piece of foil. Sprinkle with Parmesan-Romano cheese. Fold another sheet of foil over mushrooms to create a sealed pan. Allow a small opening for stem to escape. Place on grill over indirect heat for about 20 to 30 minutes.