Creamy spinach and cheese fill these meaty grilled mushroom caps.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 Half Stick (1/4 cup) Land O Lakes® Butter
1/4 teaspoon garlic powder
6 portabella mushroom caps
1 (9-ounce) package frozen creamed spinach, thawed
1 teaspoon fresh thyme leaves, crushed
2 ounces (1/2 cup) shredded Cheddar or Monterey Jack cheese
*Substitute 1 (8-ounce) package frozen spinach cheese and artichoke dip, thawed.
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2
Combine melted butter and garlic powder in bowl. Brush mushrooms with butter mixture.
STEP 3
Place mushrooms onto grill, bottom-side down. Close grill lid; grill 5 minutes. Turn, continue grilling 3-5 minutes or until mushrooms are just tender.
STEP 4
Prepare creamed spinach as directed on package; stir in thyme.
STEP 5
Spoon creamed spinach mixture evenly into grilled mushroom caps. Top with cheese. Close grill lid; continue grilling 3-5 minutes or until cheese is melted. Carefully lift mushrooms onto serving platter.
Serve stuffed mushrooms on toasted Kaiser rolls for a hearty vegetarian sandwich.