Mushrooms are the foundation for a variety of appetizers. They are versatile and provide a number ofnutrientsincluding potassium, selenium, and the vitamins riboflavin and niacin. Of course, mushrooms stuffed with tasty fillings add to any party or family dinner. Though stuffed mushrooms are often broiled, roasted, or chilled, the outdoor grill also lends itself well to these hors d’uvres. On a hot summer evening, stuffed mushrooms and cold vegetables also make a fine main meal.

Vegetarian Stuffed Mushrooms

These vegetarian stuffed mushroom caps have an Italian flavor, with creamy ricotta cheese, Parmigiano-Reggiano cheese and a variety of fresh vegetables. Whether you’re making this stuffed mushrooms recipe for a special occasion or just your average Tuesday night dinner, they’re practically guaranteed to be a hit.

This recipe for stuffed mushrooms features zucchini, carrots and spinach mixed together in a creamy ricotta cheese filling.

Vegetarian Recipe here:Vegetarian Stuffed Mushrooms

Stuffed Mushrooms on the Outdoor Grill

The New York Times Cookbook(Clairborne, 1990) suggests stuffing mushrooms baked with an herbed cream butter and snails. Another alternative is sauted mushrooms stuffed with chicken livers then chilled. Here, a system of five easy parts (including an optional flavor addition) makes preparing grilled and stuffed mushrooms quick and appealing to any grill master.

An easy five part recipe: Grilled Stuffed Mushrooms

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