Many people don’t like mushrooms because of its unique spongy texture, but stuffing them with fresh ingredients and grilling these mushrooms make them a great appetizer dish or light lunch that is sure to convert any skeptic. And the best thing is that variety of fillings can be prepared to satisfy your tastebuds.
My another favorite stuffing is Spinach with cheese.
- 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.
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.