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Stuffed Mushrooms & RealSweet® Onions

What’s better than mushrooms filled with blue cheese? Vidalia onion-topped mushrooms filled with blue cheese of course!



16 oz. fresh Portabello mushrooms, stems removed
8 oz. blue cheese crumbles
2 medium RealSweet® Vidalia® or Peruvian Sweet onions, sliced into rings
¼ c. olive oil

Set the EGG for direct cooking at 375°F/190°C.

Fill the mushroom caps with blue cheese and place onion slices and the mushrooms (cheese side up) on the lightly oiled cooking grid. Cook and turn the onions until tender. Without turning them, cook mushrooms until they are tender and the cheese has melted. Move mushrooms to a serving plate and top with grilled onions.

Recipe courtesy of Chef & The Fat Man



For more RealSweet® Onion recipes, visit