Grilled Stuffed Portabellas

Elevate your grilling game with these irresistible Grilled Stuffed Portabellas! Perfect as a hearty appetizer or a show-stopping vegetarian main dish, this recipe combines earthy portabella mushroom caps with a decadent filling of sautéed spinach, sun-dried tomatoes, and a trio of creamy cheeses—cream cheese, Parmesan, and mozzarella. Topped with golden breadcrumbs for a delightful crunch, these mushrooms are grilled to perfection, achieving a tender texture with a bubbling, savory center. Ready in just 35 minutes, this easy yet elegant dish is seasoned with garlic, parsley, and a touch of salt and pepper for a flavor-packed bite every time. Whether you're hosting a summer barbecue or craving a satisfying meatless option, these stuffed mushrooms are a surefire hit. Serve warm and garnish with fresh parsley for a final touch of freshness!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps portabella mushrooms
• 3 tablespoons olive oil
• 2 pieces garlic cloves, minced
• 2 cups baby spinach, chopped
• 1 third cup sun-dried tomatoes, finely chopped
• 4 ounces cream cheese, softened
• 0.5 cup parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup breadcrumbs

Directions

Step 1

Gently clean the portabella mushroom caps with a damp cloth and remove the stems and gills using a spoon. Be careful not to break the edges of the caps.

Step 2

Brush both sides of the mushroom caps with 2 tablespoons of olive oil, and set them aside.

Step 3

Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.

Step 4

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 5

Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.

Step 6

In a mixing bowl, combine the cooked spinach, sun-dried tomatoes, cream cheese, parmesan cheese, mozzarella cheese, parsley, salt, and black pepper. Mix until evenly incorporated.

Step 7

Divide the filling mixture into four portions. Fill each mushroom cap with the mixture, pressing gently to pack it in evenly.

Step 8

Sprinkle breadcrumbs evenly over the tops of the stuffed mushrooms.

Step 9

Preheat a grill to medium heat (about 375°F/190°C). If using a charcoal grill, arrange the coals for indirect heat.

Step 10

Place the stuffed mushrooms on the grill, stuffed side up. Close the lid and cook for 10-12 minutes, or until the mushrooms are tender and the filling is hot and bubbly.

Step 11

Remove the mushrooms from the grill and let them cool for 2-3 minutes before serving.

Step 12

Garnish with additional parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1137.6g)

Amount per serving	% Daily Value*
Calories	1974.0

Total Fat 113.5g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 209.5mg	0%
Sodium 4046.6mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 27.6g	0%
Total Sugars 102.6g
Protein 79.2g	0%

Vitamin D 33.9IU	0%
Calcium 1299.9mg	0%
Iron 18.6mg	0%
Potassium 9942.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 15.3%

Carbs: 35.4%