Enjoy these grilled portobella mushrooms with spinach and cheese as a meatless main dish, or a hearty side. Stuffed with a savory mixture of cream cheese, sharp cheddar, and fresh spinach, these mushrooms are unforgettable.
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 like 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!
About this stuffed mushroom recipe
The filling for these grilled portobella mushrooms with spinach is a creamy mixture of cream cheese, sharp Cheddar cheese, garlic, and chopped fresh spinach. Plop the filling into the mushroom caps and grill for about 10 minutes until everything is hot and bubbling. If it isn’t grilling season, bake the mushrooms in your oven for about 10 minutes.
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.
More recipes with mushrooms
- Chicken Parmesan stuffed mushrooms
- Vegetarian stuffed portobello mushrooms
- Sautéed mushrooms with garlic butter (includes video)
- Sautéed mushrooms with wine and garlic
- Roasted mushrooms with balsamic, thyme, and Dijon
- Marsala roasted mushrooms
- Vegan tacos with roasted mushrooms, carrots, quinoa, and black beans
- Wild mushroom crostini with goat cheese
- Smoky almond stuffed mushrooms by Oh My Veggies
- 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 use 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.