Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, my grilling spot stuffed mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

My Grilling Spot Stuffed Mushrooms is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. My Grilling Spot Stuffed Mushrooms is something that I have loved my whole life.

Great recipe for My Grilling Spot Stuffed Mushrooms. We like this recipe because it makes a great appetizer and it is light. Very tasty but doesn't fill you too much.

To get started with this particular recipe, we have to prepare a few ingredients. You can have my grilling spot stuffed mushrooms using 10 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make My Grilling Spot Stuffed Mushrooms:

1. Make ready 1 Pound Mushrooms
2. Prepare 1 Bell Pepper
3. Prepare 1 Leek
4. Prepare 1 Tomato
5. Get 3 Oz Giant Corn
6. Get 10 Oz Mozarella Cheese
7. Take 2 Oz. Brown Sugar
8. Get To Taste Olive Oil
9. Prepare To Taste Salt
10. Make ready To Taste Black Pepper

Transfer to a serving dish and. These Creole Stuffed Mushrooms are the perfect poppable appetizer! Tender mushroom caps are stuffed with a flavorful creole spiced cheese mixture using Tony Chachere's Creole Spice Blend and baked until golden brown. They're served with their creamy ranch dressing for dipping! **This recipe post is sponsored by Tony Chachere's Famous Creole Cuisine.

Steps to make My Grilling Spot Stuffed Mushrooms:

1. First, thresh the Giant Corn when it istill raw.
2. Place in a pot along with the Brown Sugar and add some water.
3. Let it boil. The corn will be at the bottom of the pot when you start boiling. As soon as it starts floating you know it is ready. Separate inside the fridge.
4. Wash the Leek with plenty of water and cut a few slices. They should be about 1/2" thick.
5. Thinly mince the leek. Set it aside.
6. Wash the Tomato with plenty of water and mince it. The thinner the better. Set it aside.
7. Wash the Bell Pepper with plenty of water and cut a small slice. It should look like the picture.
8. Thinly mince the Bell Pepper. Set it aside.
9. With a teaspoon, separate the mushrooms from their stems. Be careful not to break the mushroom as this will make it more difficult to grill.
10. Thinly mince the Mushroom stems. Set aside.
11. Lay the Mushrooms ready to be stuffed, they should look like the picture.
12. Take the Giant Corn out of the fridge. It should have this yellow color. You can replace this with any kind of corn you have available. It will still taste delicious.
13. Thinly mince the Giant Corn.
14. Mix all the vegetables previously minced.
15. Stuff the Mushrooms with the mix.
16. Cut the Mozarella cheese in thin slices.
17. Place the Mozarella slices over the Stuffed Mushrooms.
18. Pour some olive oil over the Mozarella cheese.
19. Add salt and pepper to taste.
20. Grill the Stufed Mushrooms over a plain griddle. Grill at medium heat until the Mozarella cheese melts. Once this happens, the Mushrooms will be well done.
21. Serve and enjoy!

All opinions are my own.** If you're. Plate up grilled stuffed mushrooms whenever you serve a juicy steak or other protein from your wood pellet smoker grill. Mushrooms and meat have a long history of playing nicely together. Make a vegetarian meal by using veggie-based sausage substitutes for your grilled mushrooms. Serve them with grilled vegetables and even some grilled fruits.

So that is going to wrap this up with this special food my grilling spot stuffed mushrooms recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!