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
Olive Oil

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.


15 Responses to “Spinach Stuffed Portobellas”

  1. 1 aaron

    Its about time!!

  2. 3 Barbara

    Can I do this in a skillet in the kitchen?

    • 4 katemotter

      I don’t see why not! Just lightly spray the skillet first, and leave it over medium heat (might try covering it for part of the time). A grill pan would probably work too. Good luck!

  3. This looks fabulous. I can’t wait to try it.

  4. Those look absolutely amazing. I love portobellas but stuffed with spinach and cheese they look so good πŸ™‚

  5. 7 Sarah

    Thanks for the great idea! I agree, I’m in Boston too and it’s been WAAAAY too hot! My question: Can I exchange frozen spinach for fresh (but cooked) spinach? I know the consistency (too much water??) may be different, but do you think it would work?? Thanks again!

    • 8 katemotter

      I think fresh cooked spinach would be great! Just wring it out a little if it’s sopping wet, and chop it up a little so it mixes with the cheese evenly. Good luck!

  6. Wow! Love the idea of Laughing Cow cheese. That stuff is addicting!

  7. 10 lauren

    what about baking them? You think they would turn out?

  8. I’ve made these twice now, once in a skillet and once on the grill – both good! I added some dried minced onion and garlic powder, very tasty. These make a great packable lunch item too.

  9. 12 Becky

    These are fabulous, and easy to make. I’ve made them twice now in the oven at 350 degrees, came out great!

  10. I have some currently in the oven, I am very excited!

  11. I have made this several times usually in the summer when I can use my grill. Tonight since I’m in Chicago and it’s January I tried it in the oven. I made the spinach/cheese mixture and added sun-dried tomatoes. Put the cheese mixture in the Portobello and cooked @ 350 degrees for about 30 mins then when down I put a poached egg on top. Very, very good!

  1. 1 It’s Edible. | Baltimore Jill

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