Grilled Spinach & Cheese Portobellos

The inspiration for these stuffed portobellos came from clams casino (plus mushrooms and cheese, minus clams). They are a stand out during any BBQ because of their flair, delicious taste, and healthier nutrition make-up than your average BBQ side dish! No to mention, the grill adds a hint of smokey flavor that makes them extra delicious.

Grilled Spinach & Cheese Portobellos
  1. 10 ounces baby spinach
  2. 1/4 cup water
  3. 6 slices bacon, cooked and crumbled
  4. 1 lemon, zested
  5. 6 Vegan White Cheddar deli slices
  6. 1 1/2 cups unseasoned bread crumbs
  7. crushed red pepper flakes, to taste
  8. 4 large portobello caps, gills removed
  9. hot sauce, for serving
  1. Add the spinach and water to a large pan set over medium heat. Cook 3-4 minutes, or until the spinach is wilted. Stir in the bacon and lemon zest.
  2. Add the cheese and cook, stirring constantly, until melted. Stir in the bread crumbs and season to taste with red pepper flakes.
  3. Stuff the filling into the portobello caps. Grill over high heat 4-5 minutes, or until the mushrooms are cooked through.
  4. Serve with hot sauce, to taste.
Adapted from Healthy. Delicious.
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