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Grilled Crimini Mushroom and Steak Skewers

  • Author: SugarLoveSpices
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Grilled Crimini Mushroom and Steak Skewers. Spring is in the air and the desire to entertain outdoors is on our minds. There is nothing like steak and mushrooms, why not stuff the mushrooms with the steak and add a blue cheese twist. This is a perfect starter for an outdoor meal from the juicy plump crimini mushrooms with that lovely slight char, right down to the incredibly flavourful and tender ground chuck steak stuffing. A scrumptious mouthful of flavour!


Units Scale


  • 20 medium crimini mushrooms

Steak Stuffing

  • 30 g coarsely ground chuck steak
  • 1 small shallot, minced
  • 1 small clove of garlic, minced (stem removed)
  • 1/2 tsp each – onion powder, paprika, salt and pepper
  • 1 Tbsp evo oil
  • 1/8 cup crumbled day-old bread, crust removed
  • 1 Tbsp milk
  • 1/4 cup crumbled blue cheese

Salsa Verde

  • 1/2 cup chopped fresh parsley
  • 2 Tbsp evo oil
  • 1 small garlic clove, chopped (stem removed)
  • Squeeze of lemon juice
  • Salt and pepper to taste




  1. Take some skewers and soak submerged in warm water.
  2. Clean mushrooms and remove stem (place stems in a bowl aside).

Steak Stuffing

  1. Take the mushroom stems and finely chop.
  2. Add crumbled breadcrumb to a medium ramekin and pour milk over. Let soak a minute or so.
  3. Add the ground chuck to a medium size bowl and season with the onion powder, paprika, salt and pepper.
  4. Drizzle in evo oil, and throw in chopped mushroom stems, minced shallots and garlic.
  5. Squeeze the excess milk from the breadcrumb and add that to the crumb mixture along with the broken-up blue cheese.
  6. With your hands, a fork or a spoon, give the mixture a good mix making sure all the ingredients are well incorporated. Set aside.

Stuffing the Mushrooms

  1. Take a crimini mushroom cap and stuff it plentifully with the chuck steak mixture. Take another and just place a bit of the meat stuffing in.
  2. Press the two mushroom caps together gently forming a mushroom sphere. Continue doing this until all your mushrooms are stuffed and put together.
  3. Take the stuffed mushrooms and a skewer out of the water, spear the skewer through the centre making sure to hold the mushrooms together and slowly piercings the mushrooms through the center. Use 3 stuffed mushrooms per skewer and one may have four. In the end you will have 10 stuffed mushrooms.
  4. Place in the fridge to rest for a bit.

Salsa Verde

  1. Place all the ingredients for the salsa verde into a food processor. Blitz on high until slightly smooth with some chunky parsley bits remaining. Pour into a bowl and set aside.


  1. Heat up the grill to 400 degrees F.
  2. Place a grilling pan on the barbecue and let it heat up. Brush with some evo oil.
  3. Take mushroom skewers out of the fridge. Drizzle lightly with evo oil, and season all around with salt and pepper.
  4. Place stuffed mushroom skewers onto the grilling pan and cook for about 10 minutes, turning them so they grill evenly and also so they do not burn. 
  5. If you want to check the inner stuffing temp with a thermometer, it should read 158 degrees F. This will tell you they are done.
  6. Take skewers off grill and place on a wooden board to rest 5 minutes. 
  7. 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.
  8. Serve with more salsa verde on the side.


For more recipes visit SugarLoveSpices!

Keywords: Stuffed Mushrooms, Mushroom Appetizers

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