Champignons farcis grillés au kamado Forest Grill

Grilled stuffed mushrooms

Table of Contents

    Simple, quick and packed with flavour, grilled kamado stuffed mushrooms are perfect for a moreish pre-dinner nibble. They’re also ideal as a light starter. Kamado cooking adds a subtle smoky note and a beautifully tender texture. The generous filling brings out all the richness of the mushrooms.

    Ingredients (for 4 people)

    • 12 medium button mushrooms
    • 80 g of melting cheese (such as mozzarella or raclette cheese)
    • 1 shallot
    • 1 garlic clove
    • 1 drizzle of olive oil
    • Salt
    • Pepper
    • Fresh parsley (optional)

    Kamado prep

    Round cast iron cooking plate, ideal for even heat distribution and for preparing meat, vegetables or crêpes on the barbecue.

    Reversible cast iron plancha cooking plate

    Buy
    Long, slim precision stainless steel tongs, ideal for turning or gripping delicate foods on the barbecue.

    Stainless steel tongs

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    Long stainless steel spatula with an ergonomic black handle and hanging hole, ideal for turning food on the barbecue or plancha.

    XL long stainless steel spatula

    Buy

    Step 1: Prepare the mushrooms
    Clean the mushrooms and gently remove the stems. Finely chop the stems, the shallot and the garlic.

    Step 2: Prepare the filling
    In a bowl, mix the chopped mushroom stems, shallot, garlic and the cheese cut into pieces. Season with salt and pepper.

    Step 3: Fill the mushrooms
    Generously fill each mushroom cap with the mixture.

    Step 4: Cooking on the kamado Preheat your Forest Grill kamado to around 180–200°C, using indirect cooking. Place the mushrooms on the grill and cook for 12 to 15 minutes. Continue until the cheese is fully melted and lightly golden.

    Add a few small pieces of walnuts or hazelnuts to the filling to bring a really pleasant crunchy texture.

    Chef’s tips

    Tasting and sides

    Serve the stuffed mushrooms piping hot, while the cheese is still melting. Their rich flavour pairs easily with simple, fresh sides.

    • Crisp green salad with a light vinaigrette
    • Kamado-grilled vegetables: courgettes, peppers or aubergines
    • Roasted potatoes for a more indulgent side (see our sweet potato recipe)
    • Apéritif or tapas to share around the kamado

    Conclusion

    Quick and easy to make, grilled stuffed mushrooms on the kamado are perfect for an indulgent touch. They effortlessly elevate any meal. Their melting centre and subtle smoky note make this a simple recipe. It’s always a favourite around the kamado.

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