Stewed Jerk Mushrooms and Grits

March 25, 2024

Back with another fun and healthy-ish recipe. This time for brunch! My stewed Mushrooms and Grits! Perfect for meatless Monday. Or any time really.

Meaty mushrooms bathed in a creamy sauce boasting flavors of garlic and jerk, alongside a medley of colorful veggies. All of this goodness is served atop a bed of creamy cheese grits. Comfort with every bite.

This recipe is a veggie lovers dream. It’s not your average way to eat grits, but trust me, it’s absolutely divine. A playful twist to a classic brunch favorite. If you’re on the lookout for a meat-free brunch option that’s sure to impress, look no further!

Whenever I’m on a diet, I always find joy in reinventing my favorite dishes to fit within its guidelines. It keeps things fresh and makes the whole experience much more enjoyable and less restrictive. A couple of years ago, I recreated one of my favorite brunch classics, shrimp and grits, with a meatless twist using mushrooms. Let me tell you, it turned out absolutely delicious. Over time, I’ve experimented with various flavor combinations, and incorporating jerk seasoning took it to a whole new level of deliciousness.

Ingredients to make Mushrooms and Grits

Here’s what you’ll need:

Mushrooms: I used baby Bella mushrooms for this recipe.
Tomatoes: roma tomatoes, diced.
Onions: I used red onion that I had on hand. Feel free to use your favorite type of onion.
Green Onion: diced.
Bell pepper: Green, diced.
Tomato Paste: If you don’t have any tomato sauce or marinara sauce will also work.
Seasonings: onion powder, garlic powder, salt, pepper, creole seasoning or All purpose seasoning and chicken bouillon.
Jerk seasoning: optional, but this added a smokey kick to the dish. I love using the jerk marinade from Walkerswood.
Heavy cream: used to make the sauce creamy. You can also use half and half or unsweetened coconut milk.
Butter: unsalted
Olive Oil:
Water or chicken broth: This will help build the gravy for the grits. If using chicken broth, skip on using chicken bouillon.

For the Creamy Cheese Grits:

Chicken broth: I use a combination of low sodium chicken broth and water for my grits.
Grits: I used instant grits for this recipe.
Heavy Cream: this makes the grits super creamy. Alternatively, you can use half and half.
Butter: unsalted.
Salt & Pepper: to taste.
Cheese: I used a blend of Colby jack, gouda and parmesan.

How To Make Mushrooms and Grits

Step 1: For the grits, combine chicken broth and water to a saucepan and bring to a boil. Once it comes to a boil, stir in the grits. Cover, and reduce the temp to medium low. Check in about 4-5 minutes, once the liquid begins to evaporate add in butter and heavy cream. Continue to stir until smooth. Add in the cheeses, salt and pepper. Mix until smooth. Taste and adjust seasonings if needed.

Step 2: In a pan, add in olive oil and bell peppers, onions and mushrooms. Add a pinch of salt and allow the veggies to soften. Next add in tomatoes and water or chicken broth. Season with onion powder, garlic powder, chicken bouillon, Complete seasoning and pepper.

Step 3: Next add more water if needed (the more water the more saucy the more gravy for the grits) and 1 tsp jerk marinade, if desired. Squeeze in some tomato paste or marinara sauce for added depth of flavor. Let the mixture simmer gently before stirring in a dash of heavy cream or half and half. Taste and tweak the seasoning as necessary. Finally, brighten up the dish with a squeeze of lemon juice and a sprinkle of chopped green onions. Allow it to simmer for another 5-6 minutes, allowing the flavors to meld together.

Step 4: Serve over grits and garnish with green onions. & Enjoy!

Tips to Make The Best Mushrooms & Grits

Chop the mushrooms into larger pieces to give that meaty bite.
Slowly build flavors. Although I shared the measurements I used, season to taste!
Have fun with it! Use what you have on hand and feel free to customize these mushrooms and grits!
If using chicken broth, I recommend using low sodium that way you can control the amount of salt in the dish. Remember, we’re using veggies and it doesn’t take much to season.

How to store mushrooms and grits?

I recommend eating it right away. I’m not a huge fan of reheated grits, but if reheating is necessary, store them in an airtight container. When reheating, you may need to add more heavy cream or milk to restore their creaminess.

As for the mushrooms, if you have leftovers, store them separately in an air tight container.

More Recipes To Try

Black Eyed Peas
Chicken Rasta Pasta
Million Dollar Stuffed Shells
The BEST Roasted Tomato Soup

If you make my Mushrooms and Grits, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.