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BBQ grilled mushrooms stuffed with eggplant dip served

BBQ Grilled Mushrooms Stuffed with Eggplant Dip

Grilled mushrooms stuffed with eggplant dip are a mouthwatering and healthy vegetarian dish that fits perfectly into any grill menu. The smoky flavor of the eggplant dip harmonizes perfectly with the texture of grilled mushrooms, while the tahini and lemon juice add deeper flavor dimensions. This recipe is a great choice for light summer dinners, gatherings with friends, or even as a specialty for a vegan barbecue. If you want to enrich it even more, try sprinkling it with toasted nuts or feta cheese.

Prep Time 15 min
Preparation 15 min
Total 30 min
180 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 6 Large cremini mushrooms
⭕ 1 pc Eggplant
⭕ 2 tbsp Olive oil
⭕ 2 cloves Garlic
⭕ 1 tbsp Lemon juice
⭕ 1 tbsp Tahini
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Fresh parsley

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    Preparation Steps

    1

    Preheat the grill to medium-high heat. Wash the eggplant and prick it with a fork to prevent it from bursting during grilling.

    2

    Place the eggplant on the grill and cook for 4-5 minutes on each side, until softened and the skin is slightly charred. Remove from the grill and let it cool for a few minutes.

    3

    Meanwhile, clean the mushrooms and remove the stems. Brush both sides with a little olive oil and season with salt.

    4

    Scoop out the eggplant flesh into a bowl, then mix with the finely chopped garlic, lemon juice, tahini, salt, and pepper. Mix thoroughly until you get a creamy consistency.

    5

    Fill the mushroom caps with the eggplant dip, then place them on the grill with the cut side up.

    6

    Grill the stuffed mushrooms for about 5-7 minutes, until the mushrooms are tender and slightly browned.

    7

    Before serving, sprinkle with finely chopped fresh parsley for extra freshness.