Spinach Stuffed Portobellas
Here in Boston it’s been in the 90s for the last few days, so recipes for the grill have definitely been catching my eye. Anything to keep the heat out of the house. After the 4th of July and all the cook-outs and camp food this summer (involving all kinds of delicious meats and rich foods), this vegetarian dish really hit the spot.
I opted to use Laughing Cow Lite cheese, mostly because it’s what I had on hand, but also because it’s creamy and cheesy without being heavy. Goat cheese or cream cheese or even shredded cheddar would work as well.
Spinach Stuffed Portobellas (inspired by Serious Eats, feeds two as a small main or large side dish)
2 large Portobella Mushroom Caps
3 wedges Laughing Cow Cheese (or ~2.5oz other soft, spreadable cheese)
10 oz package frozen Spinach
Crank up the grill to a medium-high flame.
Wipe down the mushroom caps to remove excess dirt or debris (don’t ‘wash’ mushrooms, just use a wet paper towel to wipe down). Scrape out the gills and remove the stem if it’s there.
Defrost the spinach, and mix together with the cheese. Add salt and pepper to taste. Divide the spinach mixture in half and fill the mushroom caps.
Brush olive oil on the bottoms and sides of the mushrooms, and place stuffed side up on the grill. Cover and cook until the mushrooms are softened and the spinach is hot and bubbly, about 15-20 minutes.
Remove from the grill and serve while hot. Would be good alongside a simple pasta or with a poached egg on top.
Filed under: few ingredients, healthy, supper, veggie | 13 Comments