Spinach Stuffed Portobellas

By MissAlyssaG

Courtesy of From Ketchup To Chutney

Ingredients

• 2 large Portobella Mushroom Caps
• 3 wedges Laughing Cow Cheese (or ~2.5oz other soft, spreadable cheese)
• 10 oz package frozen Spinach
• S&P
• Olive Oil

Preparation

Step 1

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.