Portabella mushroom caps are stuffed with creamy spinach dip, sprinkled
with panko-Parmesan topping, and grilled to perfection to create these super
tasty Grilled Spinach Dip-Stuffed Portabella Mushroom Caps. They sure
make for one very delicious grilled main dish or side!
When it comes to mushrooms, what could be better than cheesy, creamy spinach
dip stuffed in a portabella cap, topped with a crunchy topping, and tossed on
the grill? -- We say, not much. Oh not much, indeed.
Big, hearty portabella mushroom caps are a natural for the grill. Just brush
them with a little olive oil, sprinkle with salt and pepper, and grill them up
for about 15 to 20 minutes to enjoy amazing deliciousness from the grill. They
make for one very tasty side dish to go with just about any grilled meal, or
are amazing just by themselves as a meatless main dish.
Portabella mushroom caps are stuffed with creamy spinach dip, sprinkled with panko-Parmesan topping, and grilled to perfection.
But if you want to take that grilled portabella mushroom deliciousness up a
notch? -- Stuff those big ol' mushroom caps with creamy spinach dip filling
and sprinkle on a Parmesan-panko crumb topping for a little bit of crunch.
Then you're on your way to an amazing grilled mushroom delight.
The combination of grilled portabella mushrooms and creamy spinach dip
delivers up fabulous flavor, for sure. And Grilled Spinach Dip-Stuffed
Portabella Mushroom Caps' Parmesan-panko topping adds just the right bit of
textural crunch to put these tasty mushrooms over the top.
What's to Love About This Recipe:
- Fabulous flavor - The combination of grilled portabella mushrooms and creamy spinach dip filling makes for fabulous flavor, for sure.
- Easy to make - Simply mix up a simple spinach dip filling, stuff portabella mushroom caps, sprinkling with a crunchy panko topping, and grill. It's truly easy to whip up these tasty stuffed mushrooms!
- Meatless main dish or side - This grilled portabella mushroom caps recipe offers the flexibility to be a fantastic meatless main or tasty side dish -- take your pick!
- Deliciousness from the grill - The grill isn't just for burgers and steaks. -- These hearty stuffed mushroom caps deliver up deliciousness from the grill, too.
Grilled Spinach Dip-Stuffed Portabella Mushroom Caps
Ingredients:
Grilled Spinach Dip-Stuffed Portabella Mushroom Caps are comprised of
three components: 1. the portabella mushroom caps themselves, 2. creamy
spinach dip filling, and 3. a crunchy Parmesan-panko topping.
For the mushrooms and spinach dip filling components, you'll need:
- Portabella mushroom caps - These are the very large, flat mushroom caps you see in the produce section of the grocery store. They're typically sold in plastic-wrapped packages of two. You'll need a total of 4 mushroom caps for this recipe.
- Extra-virgin olive oil - A light drizzle on the mushrooms moistens them for the grill.
- Salt & pepper - Just as you would do for meats, a sprinkling before they're cooked nicely seasons the mushrooms and enhances their flavor.
- Cream cheese -Creates the base of the spinach dip filling. We recommend sticking with full-fat cream cheese for the best texture and flavor.
- Mayonnaise - "Loosens" the cream cheese to create a creamy spinach dip filling. Plain Greek yogurt may substituted.
- Frozen spinach - It wouldn't be spinach dip filling without the spinach! Frozen spinach works great in the filling, both for flavor and convenience. Be sure to thaw and thoroughly drain the spinach to keep the filling from becoming too watery.
- Dried thyme - Seasons and adds a nice, distinct earthy flavor to the filling that pairs beautifully with the mushrooms.
- Crushed red pepper flakes - A small pinch adds a hint of spicy heat to the filling. Use sparingly so they don't overpower the filling's other flavors.
For the crunchy Parmesan-panko topping, you'll need:
- Parmesan cheese - Shredded combines with panko bread crumbs to serve as the base of the crunchy topping. Grated Parmesan could be substituted.
- Panko bread crumbs - Bring the crunch to the topping. Panko are Japanese-style bread crumbs that are larger and more crunchy than regular bread crumbs, and create a texture that's just not possible with regular bread crumbs. Look for Panko in canisters alongside regular bread crumbs in the grocery store.
- Dried thyme - Seasons the crumb topping, and compliments the thyme flavor in the mushrooms' spinach dip filling.
- Extra-virgin olive oil - Moistens the topping and helps it hold together in crumbs.
- Salt & pepper - Seasons and enhances the crumb topping's flavor.
How to Make Grilled Spinach Dip-Stuffed Portabella Mushroom
Caps:
Grilled Spinach Dip-Stuffed Portabella Mushrooms Caps are truly easy to
make. Simply mix up a simple spinach dip filling, stuff the portabella
mushroom caps, sprinkle with a crunchy panko topping, and grill.
Let's take a closer step-by-step look.
To get these stuffed grilled mushrooms going, start by removing the
gills and stem from the big and beautiful portabella mushroom caps. I
scrape the gills with a spoon, and then use a butter knife to get up
under the rim.
Removing the gills accomplishes two things. It:
- Creates space to pack in more of the tasty spinach dip filling, and
- Prevents the gills from becoming mushy while cooking, leading to an unpleasant texture and (sometimes) unpleasant bitter-ish flavor.
Once the gills are removed, rub the cleaned caps inside and out with a
touch of olive oil and sprinkle with a bit of salt and pepper.
Then pop those babies on the grill -- inside down -- to get them cooking.
Once the insides have cooked for about 5 minutes, flip the caps over and
fill them up with creamy, cheesy, spinach dip filling. You can heap the
filling on there pretty good.
Then sprinkle on a little Parmesan-panko crumb topping.
Let the stuffed portabellas hang out on the grill for about 15 minutes
or so, until the mushrooms are tender and the filling is all warmed
through.
Then get ready to dive into the best stuffed portabellas EVer.
Because these little grilled beauties aren't just stuffed with creamy
spinach dip, they're stuffed with fabulous flavor, too.
Enjoy!
Check out these other super tasty recipes with mushrooms:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 4 servings
Grilled Spinach Dip-Stuffed Portabella Mushroom Caps
Portabella mushroom caps are stuffed with creamy spinach dip,
sprinkled with panko-Parmesan topping, and grilled to perfection
to create these super tasty Grilled Spinach Dip-Stuffed Portabella
Mushroom Caps. They sure make for one very delicious grilled main
dish or side!
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
For the Spinach Dip-Stuffed Portabellas:
- 4 large Portabella mushroom caps
- 8 oz. cream cheese, softened
- 3 T. mayonnaise {or plain Greek yogurt}
- 3/4 tsp. dried thyme
- pinch red pepper flakes
- 12 oz. frozen spinach, thawed and well-drained
- extra virgin olive oil
- salt & pepper
For the Panko-Parmesan Topping:
- 1/2 c. plain panko bread crumbs
- 1/2 c. shredded Parmesan cheese
- 3/4 tsp. dried thyme
- 2 T. extra-virgin olive oil
- salt & pepper
Instructions
Prepare Mushroom Caps:
- Remove the stems and gills from each mushroom cap (a small spoon or butter knife works great for this).
- Rub the inside and outside of each mushroom cap with a bit of olive oil and sprinkle with salt and pepper.
Prepare Spinach Dip Filling:
- In a mixing bowl, combine cream cheese, mayonnaise, thyme, red pepper flakes, and a dash of salt and pepper. Stir until well combined.
- Mix in spinach.
Prepare Crumb Topping:
- In a separate bowl, combine panko bread crumbs, Parmesan, thyme, olive oil, and a dash of salt and pepper.
- Toss with a fork to mix.
Grill Mushrooms:
- Place mushroom caps, inside down, on a heated grill. Grill for about 5 minutes.
- Turn caps over. Divide spinach dip filling evenly among the four caps and spread to fill each cap. Sprinkle crumb topping on top of the spinach filling.
- Grill until mushrooms are tender and filling is heated through, approximately 12 to 15 minutes.
This post is linked with Weekend Potluck.
Love your recipe. Just want to know why you scrape inside of mushroom. Use these a lot in place of meat. Keep up good ideas. Thank you.
ReplyDeleteSo glad you like the recipe! You don't HAVE to scrape out the inside of the mushroom, but I do because the dark brown gills typically turn to a mushy texture when cooked and can turn to a pretty nasty color, neither of which I find appealing.
DeleteOhh pinning this for sure. It looks very much like one of my favorite dishes at Triumph Grill in St. Louis.
ReplyDeleteWhat a great idea! Yum!!!
ReplyDeletePinned! What a great idea! Thanks for sharing at the What's for Dinner party! Have a great weekend.
ReplyDeleteThank you for hosting. We always enjoy linking with you.
Delete