Grilled cremini mushroom and steak skewers. Truly, this is a perfect starter for an outdoor meal from the juicy plump cremini mushrooms with that lovely slight char, right down to the incredibly flavorful and tender ground chuck steak stuffing with a blue cheese twist.
[This post is sponsored by Mushrooms Canada. All opinions are our own.]
A scrumptious mouthful of flavor
Spring is in the air and the desire to outdoor entertain is on our minds. Indeed, there is nothing like steak and mushrooms, so why not stuff the mushrooms with the steak and add some blue cheese?
Ingredients for our Grilled cremini mushroom and steak skewers
- Cremini mushrooms
For the mushroom stuffing:
- ground chuck steak
- shallot
- garlic
- onion powder, paprika, salt and pepper
- extra virgin olive oil
- day old bread, crust removed
- milk
- blue cheese
For the salsa verde:
- parsley
- extra virgin olive oil
- garlic
- a squeeze of lemon juice
- salt and pepper to taste
How to make Grilled cremini mushroom and steak skewers
Of course, check out the full recipe in the recipe card at the bottom of the post.
- Step 1: First, take the mushroom stems and chop very fine. Add crumbled breadcrumb to a medium ramekin and pour milk over. Let soak a minute or so. After, add the ground chuck to a medium size bowl and season with the onion powder, paprika, salt and pepper. Drizzle in evo oil, and throw in chopped mushroom stems, minced shallots and garlic. Squeeze the excess milk from the breadcrumb and add that to the crumb mixture along with the broken-up blue cheese.
- Step 2: With your hands, a fork or a spoon, give the mixture a good mix making sure all the ingedients are well incorporated. Set aside. Take a cremini mushroom cap and stuff it plentiful with the chuck steak mixture. Take another and just place a bit of the meat stuffing in. Press the two mushroom caps together gently forming a mushroom sphere. Continue doing this until all your mushrooms are stuffed and put together.
- Step 3: Then, take the stuffed mushrooms and spear the skewer through the center making sure to hold the mushroom together and slowly pierce the mushroom through the center. Use three stuffed mushrooms per skewer and one may have four. In the end you will have ten stuffed mushrooms. Place in the fridge to rest for a bit.
- Step 4: Heat up the grill to 400°F/200°C. Place a grilling pan on the barbecue and let it heat up. Brush with some evo oil. Take mushroom skewers out of the fridge. Drizzle lightly with evo oil, and season all around with salt and pepper. Finally, place stuffed mushroom skewers onto the grilling pan and cook for about 10 minutes, turning them so they grill all around and also so they do not burn. If you want to check the inner stuffing temp with a thermometer it should read 158°F.
Final Step
Lastly, take skewers off grill and place on a wooden board to rest 5 minutes. Drizzle with some of the salsa verde, and if you want, you can take them off the skewers or leave them on, whichever you prefer.
In the end, I decided to serve these Grilled cremini mushroom and steak skewers off the skewers, so much easier to eat, especially as an appetizer. Ultimately, this is finger food at its best!
A flavor bomb
These Grilled cremini mushroom and steak skewers are so aromatic. I just want to grab one and see how it tastes. The cremini have this lovely smokiness, and they are so plump and juicy. I love the earthy meatiness and how it plays so well with the chuk steak filling, which I have to say is a total flavor bomb! The blue cheese is perfect, adding beautiful pungent umami to the mix.
Definitely, get those grills heated up because there is a new steak and mushroom in town!
Enjoy!
More mushroom recipes for you to try
By all means, if you love mushrooms, try some of our most favorite recipes:
- Easy Italian Chicken and Mushrooms
- Smooth Instant Polenta with Mushrooms
- Penne with Zucchini and Mushrooms
- Mixed Mushroom Risotto
- Breakfast Portobello Mushroom Eggs Benny Pizza
- Steak Sandwich with Wilted Greens and Sautéed Mushrooms
- Portobellini Cheese Melts with Pesto and Peppers
- Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza)
Furthermore, check out Mushrooms Canada for other truly delicious mushroom recipes.
PrintGrilled cremini mushroom and steak skewers
This is a perfect starter for an outdoor meal from the juicy plump cremini mushrooms with that lovely slight char, right down to the incredibly flavorful ground chuck steak and blue cheese stuffing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main, Meat
- Method: Grilling
Ingredients
Mushrooms:
- 20 medium Cremini mushrooms
Steak stuffing:
- 30 g coarsly ground chuck steak
- 1 small shallot minced
- 1 small clove of garlic minced (stem removed)
- ½ tsp each onion powder, paprika, salt and pepper
- 1 tablespoon extra virgin olive oil
- ⅛ cup crumbled day old bread crust removed
- 1 tablespoon milk
- ¼ cup crumbled blue cheese
Salsa Verde:
- ½ cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 small garlic chopped (stem removed)
- a squeeze of lemon juice
- salt and pepper to taste
Instructions
- Take some skewers and soak submerged in warm water.
Mushrooms:
- Clean mushrooms and remove stem (place stems in a bowl aside).
Steak stuffing:
- Take the mushroom stems and chop very fine.
- Then, add crumbled breadcrumb to a medium ramekin and pour milk over. Let soak a minute or so.
- After, add the ground chuck to a medium size bowl and season with the onion powder, paprika, salt and pepper.
- Drizzle in evo oil, and throw in chopped mushroom stems, minced shallots and garlic.
- Squeeze the excess milk from the breadcrumb and add that to the crumb mixture along with the broken-up blue cheese.
- With your hands, a fork or a spoon, give the mixture a good mix making sure all the ingedients are well incorporated. Set aside.
Stuffing the mushrooms:
- Now take a cremini mushroom cap and stuff it plentiful with the chuck steak mixture. Take another and just place a bit of the meat stuffing in.
- Press the two mushroom caps together gently forming a mushroom sphere. Continue doing this until all your mushrooms are stuffed and put together.
- Take the stuffed mushrooms and a skewer out of the water, spear the skewer through the center making sure to hold the mushroom together and slowly pierce the mushroom through the center. Use 3 stuffed mushrooms per skewer and one may have 4. In the end you will have 10 stuffed mushrooms.
- Place in the fridge to rest for a bit.
Salsa verde:
- Place all the ingredients for the salsa verde into a food processor. Blitz on high until somewhat smooth with some chunky parsley bits. Pour into a bowl and set aside.
Grilling:
- Heat up the grill to 400°F/200°C.
- Place a grilling pan on the barbecue and let it heat up. Brush with some evo oil.
- Take mushroom skewers out of the fridge. Drizzle lightly with evo oil, and season all around with salt and pepper.
- Place stuffed mushroom skewers onto the grilling pan and cook for about 10 minutes, turning them so they grill all around and also so they do not burn. If you want to check the inner stuffing temp with a thermometer it should read 158°F. This will tell you they are done.
- Take skewers off grill and place on a wooden board to rest 5 minutes.
- Lastly. drizzle with some of the salsa verde, and if you want, you can take them off the skewers or leave them on, whichever you prefer.
- Serve with more salsa verde on the side.
Enjoy!
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Mimi Rippee says
These are wonderful! I like that you used coarsely ground beef, and stuffed them with cheese. Incredible. And they’re pretty!
Hi Mimi, thank you soi much. I am super stoked with the end result of thse skewers. So flavorful, juicy and tender!
Happy cooking!
DK says
What a great recipe for a weekend bbq grill! Perfect for memorial day!
Hi DK, I didn't even know that Memorial Day was coming up, serendipity for sure, because these Grilled Cremini mushroom and steak skewers are the perfect flavor bomb for a BBQ appetizer.
Cheers and Happy Memorial Day!
Amy Liu Dong says
The meat looks real good right there! It is packed with flavor and is juicy, the aroma while you eating it will knock you down knowing that it is immaculate!
Thank you Amy making me smile quite large! Such a lovely comment and very true facts about these Stuffed mushrooms!
Happy cooking!
Lori | The Kitchen Whisperer says
What an awesome spin on steak kabobs! I'm loving the mushroom "sandwich" for grilling these! This is definitely on the menu for Memorial Day!
Hi Lori, yes Memorial Day will have new meaning with these stuffed mushrooms. Enjoy! And thanks!
Carrie Robinson says
This is the perfect recipe for the start of grilling season! And you definitely cannot go wrong with the steak and mushroom combo. 🙂
I agree totally with you Carrie. These are the perfect backyard BBQ appetizer!
Yummy!
Thank you!
Julie says
Holy favor bomb!!! These came out incredible! I love the tasty mushrooms with the steak and so did the family. Keeping this one to make again.
Lol, I am getting a visual of that flavor bomb, how delightful. So happy you tried them and over the moon happy that they were enjoyed by your family!
Have a great day!
Cathleen says
This is the perfect long weekend recipe!! Thank you so much for sharing, it was a hit today!
You are welcome Cathleen, so happy you are excited about these appetizers!
Thanks a million!
Moop Brown says
This looks incredibly juicy and tender and I love the extra flavor the blue cheese adds as well.
Hi Moop, I always remember going to steak houses when I was little and steaks came with a blue cheese on them. I was so happy to stuff the mushrooms with chuck and blue cheese. So tasty and tender, not to mention, juicy! yum!
Juyali says
Steak, mushrooms, and blue cheese. What a fantastic combination! And that green sauce sealed the deal. 🙂 Wonderful recipe, thank you!
You are welcome Juyali, so happy you liked it. Classic flavors remodeled, works for me!
Thank you!
Dennis Littley says
Wow, these stuffed mushrooms were spectacular! I loved the flavor the bleu cheese added and the salsa verde was a perfect finishing touch!
Thank you so much Dennis, so happy you enjoyed them. Creativity can be a tasty thing, lol!
Have a great cook week!
Laura Deckoff says
The recipe calls for 30 grams of chuck beef? that doesnt seem like much. Thats only a little over an ounce?
It doesn't take much to fill ten mushroom caps. About a heaping teaspoon. If you're making more than 10 mushrooms, add more ground chuck steak.
Ramona says
I've never had these type of mushrooms before but they look delicious! Putting mushrooms over the grill is something I always enjoy doing!