Grilled Herb and Cheese Stuffed Mushrooms

Gather the ingredients.

Wash the mushrooms and cut off the stems.

Reserve the caps and finely chop the stems.

In a food processor, combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper.

Pulse about 15 times. Do not overprocess.

Stir in the chopped pimientos.

Preheat the grill or a grill pan for medium-high heat. Once the grill is heated and right before the mushrooms go onto the grill, oil the grill grates well.

Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap.

Place mushroom caps on the hot grill for about 4 minutes.

Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.

Return the mushroom caps to the grill and cook an additional 4 minutes.

Once the mushroom caps are cooked, remove them from the heat and let stand for 5 minutes. If you'd like, carefully cut the stuffed mushroom caps into quarters before serving.

Recipe Variations

You can easily vary the stuffing for the mushrooms by adding different herbs and spices and different kinds of cheese, such as grated Parmesan.

To make this recipe vegan, use olive oil or margarine instead of butter, and omit the cheese—use vegan cheese or sprinkle it with nutritional yeast flakes.

Gluten-free breadcrumbs can be substituted for panko.