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Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, my grilling spot stuffed mushrooms. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My Grilling Spot Stuffed Mushrooms is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. My Grilling Spot Stuffed Mushrooms is something that I’ve loved my entire life. They’re fine and they look wonderful.

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. Perfect to get ready for the main course!

To begin with this recipe, we must first prepare a few components. You can cook my grilling spot stuffed mushrooms using 10 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make My Grilling Spot Stuffed Mushrooms:

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

Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese. Grilled Stuffed Mushroom Recipe Directions.. just take a spoon and hollow out a little spot. Next, take a moist paper towel and rub your mushrooms down to remove any excess dirt. Do not put much water on your paper towel or put them under the faucet.

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!

Next, take a moist paper towel and rub your mushrooms down to remove any excess dirt. Do not put much water on your paper towel or put them under the faucet. Lightly oil a paper towel or clean rag with olive oil and brush onto the hot grill. Carefully place the stuffed mushrooms on the hot grill. Great recipe for Simple Stuffed Portobellos.

So that’s going to wrap this up with this exceptional food my grilling spot stuffed mushrooms recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!