Grilled Stuffed Portobello Mushrooms

These stuffed portobello mushrooms include a fresh cherry tomato spinach feta filling stuffed into tender portobello caps and grilled for just a few minutes until perfectly tender and smoky.

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These stuffed portobello mushrooms include a fresh cherry tomato spinach feta filling stuffed into tender portobello caps and grilled for just a few minutes until perfectly tender and smoky.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 184kcal

Ingredients

4 oz cream cheese, softened
1-1/2 cups firmly-packed baby spinach, finely chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
2 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
5 large portobello mushroom caps
1 tablespoon extra-virgin olive oil
1/4 cup panko breadcrumbs, toasted
Fresh minced basil for topping

Instructions

In a medium bowl, combine cream cheese, spinach, cherry tomatoes, feta, garlic, oregano, and basil. Season filling with salt and pepper to taste.
Brush the exterior of mushroom caps with olive oil and season with salt and pepper to taste. Divide cream cheese filling between mushroom caps.
Preheat an outdoor grill to 375F (see blog post for indoor baking instructions) Arrange stuffed mushrooms in a single layer on preheated grill. Allow to cook 8-10 minutes until mushrooms are lightly charred and filling is bubbly.
Remove mushrooms from grill and top with toasted breadcrumbs and fresh basil. Serve warm and enjoy!

Notes

Storing Instructions

Mushrooms are best if served immediately after assembly.

Nutrition