Grilled Portobella Mushrooms with Spinach and Cheese (VIDEO!)
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.
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. They’re perfect for Meatless Mondays, too!
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.
Love mushrooms? Try:
- 3 portobello 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
- Preheat the grill to medium heat.
- 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. Remove the stems. Using your hands, rub oil onto the outside of the mushrooms.
- 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!).
- 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.
- If grilling season is over, make these in the oven. Bake at 425°F for 10 minutes, or until cheese is bubbling.
Nutrition Information:Yield: 3 Serving Size: 1 filled mushroom
Amount Per Serving: Calories: 467 Total Fat: 39g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 103mg Sodium: 733mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 24g
Husband’s take: I wasn’t sure that he would 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!