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Barbecued stuffed mushrooms


15 minutes


25 minutes



Barbecued stuffed mushrooms
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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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