Grilled Stuffed Portabellas
Elevate your grilling game with these irresistible Grilled Stuffed Portabellas! Perfect as a hearty appetizer or a show-stopping vegetarian main dish, this recipe combines earthy portabella mushroom caps with a decadent filling of sautéed spinach, sun-dried tomatoes, and a trio of creamy cheeses—cream cheese, Parmesan, and mozzarella. Topped with golden breadcrumbs for a delightful crunch, these mushrooms are grilled to perfection, achieving a tender texture with a bubbling, savory center. Ready in just 35 minutes, this easy yet elegant dish is seasoned with garlic, parsley, and a touch of salt and pepper for a flavor-packed bite every time. Whether you're hosting a summer barbecue or craving a satisfying meatless option, these stuffed mushrooms are a surefire hit. Serve warm and garnish with fresh parsley for a final touch of freshness!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 cups baby spinach, chopped
- 1 third cup sun-dried tomatoes, finely chopped
- 4 ounces cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 0.5 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup breadcrumbs
Instructions
Gently clean the portabella mushroom caps with a damp cloth and remove the stems and gills using a spoon. Be careful not to break the edges of the caps.
Brush both sides of the mushroom caps with 2 tablespoons of olive oil, and set them aside.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cooked spinach, sun-dried tomatoes, cream cheese, parmesan cheese, mozzarella cheese, parsley, salt, and black pepper. Mix until evenly incorporated.
Divide the filling mixture into four portions. Fill each mushroom cap with the mixture, pressing gently to pack it in evenly.
Sprinkle breadcrumbs evenly over the tops of the stuffed mushrooms.
Preheat a grill to medium heat (about 375°F/190°C). If using a charcoal grill, arrange the coals for indirect heat.
Place the stuffed mushrooms on the grill, stuffed side up. Close the lid and cook for 10-12 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
Remove the mushrooms from the grill and let them cool for 2-3 minutes before serving.
Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
