Home Recipes by Type
3030 Minutes or LessGFGluten-FreeVGVegetarian
4.50
/5
20 minutes mins
42 Comments
Jump to Recipe
By: Rachel GurkPosted: 09/04/2015
This post may contain affiliate links. Please read my disclosure policy.
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!
Recipe
Get the Recipe: Grilled Portobella Mushrooms with Spinach and Cheese
4.50 from 28 votesPrep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
3 mushroom caps
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.
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
Serving: 1filled mushroom, Calories: 467kcal, Carbohydrates: 6g, Protein: 24g, Fat: 39g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 733mg, Fiber: 2g, Sugar: 3g
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.
© Author: Rachel Gurk
You May Also Like...
Easy Spinach Artichoke Phyllo Bites - VIDEO
Parmesan Crusted Pepperoni Pizza Grilled Cheese
Spider Halloween Grilled Cheese Sandwich
Wild Mushroom Crostini with Goat Cheese
Reader Interactions
Leave a Review
Sue says
Delicious, topped with panko crumbs.Reply
Rachel Gurk says
Great idea! Yum!
Reply
Jeannie Markech says
Okay, I’ve made this recipe several times now. It’s a “CAN’T MISS” recipe! I’ve done some variations (sour cream vs. cream cheese…shredded cheese blend with sharp cheddar and without, etc., added severely diced onions…) I absolutely LOVE this recipe! It’s especially satisfying for folks who aren’t carnivores – the large portobellos make an excellent main dish for vegetarians.
THANK YOU SO MUCH for this recipe!
Reply
Rachel Gurk says
So glad to hear you like it! Thanks so much for taking the time to leave a comment!
Reply
Nikki says
Delish, i added cooked ground turkey!
Reply
Rachel Gurk says
I love that addition! So glad you liked the recipe!
Reply
Kay says
This was pretty good! I broiled mushrooms at 400 for 0 minutes to sweat. Sauteed some chopped ggarlic and onion and garlic and added frozen spinach until thawed and all the moisture gone. Added cream cheese then removed from heat and mixed cheddar. Stuffed caps and baked 425 for 1t minutes. So delicious serves with creamy roasted tomato soup, salad, and parm cheddar crisps.
Reply
Rachel Gurk says
I’m so glad you liked them! Thanks for taking the time to come back and leave a comment!
Reply
Jennifer Hobbs says
These were the BEST!!! Mushrooms I have ever made! Thanks for our new favorite!
Reply
Rachel Gurk says
Yessss! I’m so glad you liked them! Thanks for taking the time to come back and leave a comment!
Reply
Troy says
Where is the video? It is not showing up for me in my browser (Google Chrome).
Reply
Rachel Gurk says
If you’re on a desktop or laptop, it should show up at the top of your post or in your sidebar. Let me know if you’re still having issues! If you’re on mobile, it should be right above the recipe card. Let me know if you’re still having problems!
Reply
Christine says
yeah, i didn’t see a video either :-(
Reply
Rachel Gurk says
STRANGE….it’s coming up for me on mobile and desktop! Would you mind letting me know what device you’re browsing on and what browser (safari/chrome/other?) you’re using? Thanks!
Reply
Linsey says
Is the recommended spinach fresh as in the bagged spinach with produce? Or canned/frozen? A little stumped…
Reply
Rachel Gurk says
I use fresh but frozen would work too if it was thawed and drained :)
Reply
Dorothy says
What temperature and for how long in the oven? Sounds scrumptious!
Reply
Rachel Gurk says
I recommend making them on the grill but you can make them in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling. :) Enjoy!
Reply
Kara says
I followed your recipe and these were droolworthy and a huge hit. Absolutely delicious!!
Reply
Rachel Gurk says
So happy you loved them! Thanks for taking the time to come back and leave your feedback! It means the world to me! :)
Reply
Lesley Willard says
These are awesome. I did add a squirt of sriracha for a bit of heat. And worried about liquid, I used thawed frozen spinach so I could squeeze all the liquid out. These would be awesome little bites as appetizers with button mushrooms. I’d fill a ziplock back and pipe it in like frosting to prep a bunch really quickly.
Reply
Rachel Gurk says
Great idea! Thanks for taking the time to come back and leave your feedback!
Reply
Older Comments
