Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!
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 made 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. Perfect for Meatless Mondays, too!
- 3 portabello 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
- 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.
- Also 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 used 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 where you live – make these in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling.
You can find complete recipes of this GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE in rachelcooks.com