Grilled Portobella Mushrooms with Spinach and Cheese

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

Recipe

Grilled Portobello Mushrooms

4.50 from 28 votes

By Rachel Gurk

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 42 minutes mins

Servings: 4

SaveSaved Pin Print

Meaty portobello mushrooms do double duty as a side and as a vegetarian main dish, and grilling adds a smoky layer of flavor that makes them next-level delicious.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 4 large portobello mushrooms
• ▢ 3 tablespoons balsamic vinegar
• ▢ 3 tablespoons olive oil
• ▢ 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon coarse ground black pepper
• ▢ fresh parsley or basil for garnish, optional

Instructions 

• Use a spoon to scrape the black gills from the mushroom. Twist out the stem to remove. Brush off any dirt with a soft brush or damp paper towel. Do not soak or rinse mushrooms because they absorb water.
  4 large portobello mushrooms
• In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, thyme, salt and pepper.
  3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
• Place the portobello mushrooms in a shallow dish, top side up. Brush the mushroom caps with the balsamic vinegar mixture, ensuring they are well coated. Flip them over and brush the bottom sides. If you have any extra marinade, pour it into the mushroom caps. Let them marinate for 10 to 15 minutes to absorb the flavors.
• Meanwhile, preheat the grill or a grill pan on medium heat.
• Once the grill is heated, place the mushrooms on the grill. Reserve any leftover marinade for basting. Grill the mushrooms for 5 to 7 minutes on each side, or until they are tender and grill marks appear. While grilling, baste the mushrooms with the remaining marinade occasionally to keep them moist and flavorful.
• Garnish with fresh parsley or basil if desired, and serve hot.
  fresh parsley or basil for garnish, optional

Notes

Variation: Cheese and spinach stuffed mushrooms

• 4 portobello mushroom caps
• 4 ounces cream cheese, softened
• 1 cup shredded Parmesan cheese (about 4 ounces)
• 1 clove garlic, grated or finely minced
• 2 cups firmly packed fresh spinach, finely chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse ground pepper

INSTRUCTIONS
Marinate mushrooms as directed above. Mix cream cheese, Parmesan, garlic, spinach, salt and pepper until combined. Fill mushrooms evenly with cheese mixture.
Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. If grilling season is over, bake the mushrooms in a preheated oven (425°F) for 10 minutes, or until cheese is bubbling. Transfer to a serving dish and serve immediately.

Video

Nutrition

Serving: 1mushroom, Calories: 124kcal, Carbohydrates: 6g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Sodium: 302mg, Potassium: 328mg, Fiber: 1g, Sugar: 4g, Vitamin A: 10IU, Vitamin C: 0.1mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

YES, I WANT THIS!

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

I consent to receive emails from Rachel Cooks.