Spinach-Stuffed Portabella Mushrooms
15 min
30 min


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.

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Combine melted butter and garlic powder in bowl. Brush mushrooms with butter mixture.

  3. 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.

  4. STEP 4

    Prepare creamed spinach as directed on package; stir in thyme.

  5. 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.

Tip #1

Serve stuffed mushrooms on toasted Kaiser rolls for a hearty vegetarian sandwich.


15Fat (mg)
35Cholesterol (mg)
240Sodium (mg)
8Carbohydrates (g)
2Dietary Fiber
6Protein (g)


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