My aunt in Athens made stuffed mushrooms for every holiday, and she would have approved of these. Eighteen button mushrooms with their stems twisted out and finely chopped. The caps brushed with extra-virgin olive oil, seasoned with salt and pepper. The stems sauteed with finely chopped yellow onion and sun-dried tomatoes, then spooned back into the caps and topped with grated kaseri cheese. Grilled until the cheese is melted and bubbly. This is the one I pull out every time the grill is already hot and I want something that disappears before dinner even starts.
Kaseri is a semi-hard Greek sheep’s milk cheese that melts into golden, stretchy pools. It has a tang and a saltiness that most other cheeses cannot match when heated. On top of mushrooms stuffed with sun-dried tomatoes and onion, it browns under the grill heat and forms a thin crust you have to bite through.
Tips for Making Greek Grilled Mushrooms with Kaseri Cheese
Saute the stems and onion before stuffing
Heat two tablespoons of olive oil in a skillet over medium heat. Add the finely chopped mushroom stems, onion, and sun-dried tomatoes and cook until softened, about five minutes. 
Let the mixture cool slightly before spooning into the caps. Hot filling in raw mushroom caps starts cooking the mushroom unevenly and makes them soggy before they hit the grill.
Grill until the cheese bubbles, not just melts
Place the stuffed mushrooms on the grill over medium-high heat. Close the lid. Eight to ten minutes, checking once.
The kaseri should be golden and actively bubbling when you pull them off. Melted but flat cheese means it needs more time. The bubbling is what creates the crust.
Greek Grilled Mushrooms with Kaseri Cheese and Sun-dried Tomatoes
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Enjoy this delightful Greek dish featuring grilled mushrooms topped with creamy kaseri cheese and tangy sun-dried tomatoes.
Ingredients
- 18 button mushrooms, stems twisted out and finely chopped, caps left as is
- 4 tablespoons EVOO
- 1/2 yellow onion, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/2 cup kaseri cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the mushroom caps with 2 tablespoons of EVOO and season with salt and pepper.
- In a skillet, heat the remaining 2 tablespoons of EVOO over medium heat.
- Add the chopped mushroom stems and onion to the skillet and sauté until softened.
- Stir in the sun-dried tomatoes and cook for another 2 minutes.
- Remove from heat and let cool slightly.
- Fill each mushroom cap with the sautéed mixture and top with grated kaseri cheese.
- Place the filled mushrooms on the grill and cook until the cheese is melted and bubbly, about 8-10 minutes.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 14
- Carbohydrates: 10
- Fiber: 2
- Protein: 6
Frequently Asked Questions
What is kaseri cheese?
A Greek cheese made from sheep’s milk, sometimes with goat’s milk. Semi-hard, sharp and salty, and melts well. If you cannot find it, provolone or a mild Gruyere are the closest substitutes.
Can I bake these instead of grilling?
Yes. Bake at 400 degrees F (200 degrees C) for about 15 minutes until the cheese is golden and bubbling. The flavour is less smoky but the texture is the same.
Can I prep these ahead?
Stuff the mushrooms and refrigerate for up to a day. Add the cheese just before grilling. Pre-cheesed mushrooms sitting in the fridge get wet and the cheese does not melt evenly.
Hurrah! I found kaseri at a Greek deli two towns over and it browns into a thin crust under the grill exactly as you describe. I sauteed the chopped stems with the onion and sun-dried tomato before spooning them back in. Thanks for the reminder to oil the caps first, nothing stuck.
These vanished FAST off the grill.
My grandmother grew up outside Thessaloniki and stuffed mushrooms showed up at every name day and Easter in our house. She never used kaseri, always a hard myzithra she grated herself, but the spirit is the same. I made these on Sunday with the grill already hot from lunch and they were gone before I had even sat down. Tracking down kaseri was worth the drive.
I twisted the stems out and chopped them fine for the filling like you described, delicious little bites that went fast off the grill.