Turn off your oven! Make a pledge not to turn it back on until the fall. Summer is coming and no one likes a hot house.
It was in the 80′s today in Chicago…and for some reason I was craving stuffed mushrooms. Mushrooms stuffed with goat cheese and spinach. Usually I make stuff mushrooms in the oven, but there was no way that was going to happen today! I’ve got a grill — might as well use it.
I had my stuffed portobello mushroom for dinner, but this would be a great appetizer. Or you could slice it up and put in on toasted french bread.
The spinach and cheese provided most of the flavor, with the mushroom providing an earthy undertone and vehicle to get the filling from plate to mouth. I loved it! You will too!
Stuffed Portobello Mushrooms on the Grill, serves 8
- 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
- Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.
- Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling. Adjust seasoning with salt and pepper to taste. Stuff each mushroom with a generous portion of the filling.
- When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate. Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes. Remove from grill and serve immediately.