Creamy spinach and cheese fill these meaty grilled mushroom caps.
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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.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine melted butter and garlic powder in bowl. Brush mushrooms with butter mixture.
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.
Prepare creamed spinach as directed on package; stir in thyme.
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.
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