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Barbecued stuffed mushrooms
Barbecued stuffed mushrooms

Barbecued stuffed mushrooms

Preparation 15 min
Cooking time 25 min
Servings 4


  • 454 g (1 lb) large mushrooms
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 1 French shallot, minced
  • 1 garlic clove, minced
  • 125 ml (1/2 cup) dry white wine
  • 80 ml (1/3 cup) chorizo, diced
  • 15 ml (1 tbsp) parsley, chopped
  • 177 ml (3/4 cup) Oka cheese, diced
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) chives, finely chopped


  1. Brush the mushrooms. Remove the stems. Set aside.
  2. With the tip of a paring knife held at an angle, remove some of the flesh of the mushroom caps to enlarge the hole.
  3. Place the caps in the refrigerator.
  4. Finely chop the mushroom flesh and stems.
  5. In a frying pan, heat the oil and butter over medium-high heat.
  6. Brown the shallots for 1 to 2 minutes.
  7. Add the chopped mushroom and cook, stirring frequently until all the mushroom water has evaporated.
  8. Add the minced garlic and cook, stirring constantly.
  9. Add the white wine and reduce completely.
  10. Add the chorizo and the parsley.
  11. Cook for 1 minute and remove.
  12. Set the mixture aside on a plate to cool.
  13. Preheat the barbecue to medium-high heat (about 240°C [475°F]).
  14. In a bowl, place the cooled mixture and mix together with the cheese and chives. Season.
  15. Fill the mushroom caps with the mixture.
  16. Brush the barbecue grill well and oil it.
  17. Close the lid and cook the mushrooms for 12 to 15 minutes or until they are tender and the cheese has melted.
  18. Serve the stuffed mushrooms as a first course or as an accompaniment to an aperitif.
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