Creamy spinach and cheese fill these meaty grilled mushroom caps.
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1 Half Stick (1/4 cup) Land O Lakes® Butter
14 teaspoon garlic powder
6 portabella mushroom caps
1 (9-ounce) package frozen creamed spinach, thawed
1 teaspoon fresh thyme leaves, crushed
2 ounces (12 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.
