Spinach-Stuffed Portabella Mushrooms

Name: Spinach-Stuffed Portabella Mushrooms
Prep time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 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

Creamy spinach and cheese fill these meaty grilled mushroom caps.

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15 min

Prep Time

30 min

Total Time

servings

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Ingredients

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

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.