Grilling: Spinach and Cheese Stuffed Portobellos Recipe
This recipe guides you in preparing grilled portobello mushrooms generously stuffed with a savory mixture of well-drained spinach and creamy, herb-infused goat or Boursin cheese. Seasoned with garlic, salt, and pepper, these vegetarian delights are cooked on the grill to perfection, offering a robust and satisfying dish.
Equipment
- 1 Grill Outdoor or indoor grill
- 1 Mixing Bowl Medium-sized for stuffing
- 1 Colander For draining spinach
- 1 Tongs Heat-resistant for grill use
- 1 Small Spoon or Spatula For scraping gills and stuffing mushrooms
Ingredients
Main
- 8 small portobello mushrooms
- 2 tablespoons olive oil
- 1 nine-ounce package frozen chopped spinach cooked and drained
- 1 container goat cheese 5.3-ounce with garlic and herbs, or Boursin cheese
- 1/2 teaspoon granulated garlic
- Sea salt
- Freshly ground black pepper
Instructions
- Cook the frozen chopped spinach according to package directions, then drain thoroughly in a colander, pressing out all excess water. Set aside to cool slightly.
- Gently wipe portobello mushroom caps clean with a damp cloth. Using a small spoon, carefully scrape out and discard the dark gills from the underside of each cap.
- In a medium mixing bowl, combine the well-drained spinach, goat cheese (or Boursin), granulated garlic, sea salt, and freshly ground black pepper. Mix until all ingredients are evenly incorporated.
- Lightly brush the outside of each portobello mushroom cap with olive oil, then season lightly with sea salt and freshly ground black pepper.
- Preheat your grill to a medium-high heat, ensuring the grates are clean.
- Place the oiled mushroom caps, gill-side up, on the preheated grill. Grill for 3-5 minutes to allow the mushrooms to soften slightly.
- Carefully flip the mushroom caps over. Evenly divide the spinach and cheese stuffing among the mushroom caps, mounding it slightly in the center.
- Continue to grill the stuffed portobellos for another 7-10 minutes, or until the mushrooms are tender and the cheese filling is hot, bubbly, and slightly golden.
- Using tongs, carefully remove the stuffed portobellos from the grill.
- Serve immediately as a flavorful main course or a hearty side dish.
Notes
1. Ensure the spinach is thoroughly drained, pressing out all excess water. This is crucial to prevent a watery stuffing that could compromise the final texture and taste.2. For a cleaner presentation and to remove any potential bitterness, gently scrape out the dark gills from the portobello caps using a spoon.3. Preheat your grill to a consistent medium heat. Grill the caps gill-side up briefly to soften before flipping and filling; this helps create a stable base for the stuffing and ensures even cooking without burning the cheese.4. Consider a touch of fresh nutmeg in the spinach mixture for an elevated aromatic profile.