Grilled Portobella Mushrooms with Spinach and Cheese
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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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 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
Instructions
- 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.
Notes
- If grilling season is over, make these in the oven. Bake at 425°F for 10 minutes, or until cheese is bubbling.
Nutrition Information
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.
Lane & Holly @ With Two Spoons says
These mushrooms look heavenly! YUM!
Megan @ MegUnprocessed says
This is creative! Love mushroom and spinach.
Pat Henderson says
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
Rachel Gurk says
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!
Rev. David Reitz says
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. :)
Rachel Gurk says
Great idea to add more spinach! :) Glad you liked them!
Don Morgan says
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.
Rachel Gurk says
All that matters to me is, “we loved them.” ;) I love when people put their own twists on my recipes and I love your changes. I’m going to add some nutmeg next time too!
digitwhiz says
Using full fat cream cheese, one mushroom comes to only 6 carbs!
Peggy Browne says
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.
Deja says
soo good! tried it with oven and it worked perfect!
Rachel Gurk says
So glad you liked them! Thanks for taking the time to come back and let me know!
Ashley @ Fit Mitten Kitchen says
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!
Jessica - The Novice Chef says
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!
Karen @ On the Banks of Salt Creek says
I love making portobella mushrooms into meals. This look really good.
denise says
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.” ;)
GiGi Eats says
Since I cannot do cheese, I would swap in some garlic & nutritional yeast – and BAM, 10 of these, down the hatch! ;)
Rachel Gurk says
Great idea!
Patty K says
Yum! They look like they’d be great for burgers too!
Aggie | Aggie's Kitchen says
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!