Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

Grilled Portobella Mushroom Caps with Spinach and Cheese will become your must-have grilling side dish or vegetarian meal! Get the easy recipe on RachelCooks.com!

September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal.

Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season. I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.

Grilled Portobella Mushroom Caps with Spinach and Cheese will become your must-have grilling side dish or vegetarian meal! Get the easy recipe on RachelCooks.com!

I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me.

We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!

Grilled Portobella Mushroom Caps with Spinach and Cheese will become your must-have grilling side dish or vegetarian meal! Get the easy recipe on RachelCooks.com!

Note: Make sure to scrape out the black gills of the mushrooms. Otherwise you’ll get a lot of black liquid after your mushroom caps are cooked. Not appetizing! I use a grapefruit spoon to handle the job.

[Tweet “I’m refusing to admit that grilling season will be over soon. Mushrooms + Cheese + Grill = Love”]

Grilled Portobella Mushroom Caps with Spinach and Cheese will become your must-have grilling side dish or vegetarian meal! Get the easy recipe on RachelCooks.com!

Love these? Try my pepperoni chicken parmesan stuffed mushrooms!

Here’s a video of these grilled portobella mushrooms with spinach being made!

Grilled Portobella Mushrooms with Spinach and Cheese

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

Did you make this recipe?   Leave a review »

Ingredients:

  • 3 portabello mushroom caps
  • 1 tablespoon canola oil
  • 4-ounces reduced-fat cream cheese, softened
  • 1 cup grated extra sharp cheddar cheese (about 4 ounces)
  • 1 clove garlic, grated or finely minced
  • 2 cups firmly packed fresh spinach, finely chopped
  • salt and pepper to taste

Directions:

  1. Preheat the grill to medium heat.
  2. Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms. Also remove the stems. Using your hands, rub oil onto the outside of the mushrooms.
  3. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between three prepared mushroom caps (I used my hands for this!).
  4. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a serving dish and serve immediately.

Note: If grilling season is over where you live – make these in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling.

All images and text ©.

Verdict: Loooove these!
Husband’s take: I was worried that he wouldn’t be into these because sometimes he doesn’t love overly cheesy things, but he liked these grilled portobella mushrooms with spinach and CHEESE a lot! Maybe even more than I did!
Changes I would make: Nada.
Difficulty: Easy! Especially if you make someone else do the grilling!

 

Grilled Portobella Mushroom Caps with Spinach and Cheese will become your must-have grilling side dish or vegetarian meal! Get the easy recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

21 comments

  1. Oh my gosh, I would love these!! It’s funny, but our grilling season kicks up a notch in the fall/winter because it’s too dang hot in the summer to stand out there, lol. I want to make these!

  2. Yum! They look like they’d be great for burgers too!

  3. Since I cannot do cheese, I would swap in some garlic & nutritional yeast – and BAM, 10 of these, down the hatch! ;)

  4. Yum!

    Kennett Square, PA is the mushroom capital! Mushroom Festival next weekend! There’s even a mushroom museum. Love fresh mushrooms–not so crazy about the smell of the mushroom soil while it’s “curing.” ;)

  5. I love making portobella mushrooms into meals. This look really good.

  6. These sound amazing Rachel! I just wrote down the ingredients to my shopping list so I can make these for dinner for me while the husband is out of town. Yum!

  7. Pingback: Grilled Portobella Mushrooms with Spinach and Cheese - Yum Goggle

  8. Ah these look so good! AND I have mushrooms caps in my fridge! Yesss. Might have to sub the cream cheese with ricotta and goat cheese because that is what I have on hand at the moment… but either way. Thanks for sharing!

  9. soo good! tried it with oven and it worked perfect!

  10. You put the grill away in winter? No, no, no. When we lived up north and it got cold, my husband brought the grill into the garage and used it there (leaving the back door partway open for ventilation. On New Years Day, there was snow up to the sills and we enjoyed barbecue! Try it this winter.

  11. Using full fat cream cheese, one mushroom comes to only 6 carbs!

  12. Hoping that I don’t offend you, but I consider a recipe to be a suggestion. I substituted Swiss for cheddar and added leeks, nutmeg and a shot of Tabasco. We loved them.

  13. I made a half batch of these tonight for the wife and I. We liked them, but next time I will add a shot of hot sauce and some bread crumbs, The wife thought a higher percentage of spinach might improve them. They were a bit too liquid. :)

  14. Good Morning, just found you recipe for the mushrooms and spinach, sounds good.

    I realize we have to search for the printed copy of a recipe, but I don’t print mine.  I have a folder that has several folder inside, that I save my recipes too.  When I need a suggestion for chicken, or veggies, I go to the folder, and bring up the recipe that sounds good for that cooking experience.

    What I’m suggesting is to also have a button to save the computer copy to our tablets or computers, without the trouble of finding the recipe, (after the video) so we can have the recipe right at our fingertips, in the kitchen.  Not on paper, so many of us have gone paperless…..  

    Thanks, Pat

    • Thanks for the suggestion! I’d just bookmark the recipe and then you can easily access the recipe any time! Or if you wanted, you could copy and paste the recipe into a word document…but I’d love it if you’d stop by my site more often!

  15. This is creative! Love mushroom and spinach.

  16. These mushrooms look heavenly! YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *