This recipe appears in:This Week In Recipes
On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!
Portobellos were the mushrooms I first tried when I decided to try and conquer my 'shroom aversion years ago, with my fiancée telling me they're just like a steak. For someone who loved steak and hated mushrooms, this was possibly the furthest thing from the truth. Although I still don't think I'll ever choose a portobello burger over a real burger, mushrooms have found their way into my regular diet and grilling is one of my favorite ways of preparing them.
I decided to try a grilled stuffed portobello for dinner this week, making the mushrooms an entire meal. Spinach was mixed with Boursin cheese to create a filling worthy to be a dip on its own. The mushrooms where then stuffed and grilled over indirect heat for twenty minutes and eaten right away.
The spinach and cheese provided most of the flavor, with the mushroom providing an earthy undertone and vehicle to get the filling from plate to mouth. Although you can't go wrong with this tasty, simple combination, it was definitely more of an appetizer than meal, leaving me and my fiancée grilling hot dogs over the remaining heat to add some real meat to go with our "steaks."
Grilled Spinach and Cheese Stuffed Portobellos
Adapted from Taming the Flame by Elizabeth Karmel.
- 8 small portobello mushrooms
- 2 tablespoons olive oil
- 1 nine-ounce package frozen chopped spinach, cooked and drained
- 1 container goat cheese (5.3-ounce) with garlic and herbs, or Boursin cheese
- 1/2 teaspoon granulated garlic
- Sea salt
- Freshly ground black pepper
Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.
Light a chimney 3/4 full of charcoal. While the fire is lighting, mix the spinach, cheese, and garlic together in a bowl to make the filling. Adjust seasoning with salt and pepper to taste. Stuff each mushroom with a generous portion of the filling.
When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the cooking grate. Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes. Remove from grill and serve immediately.