Grilled Spinach Dip-Stuffed Portabella Mushroom Caps Recipe

Introduction

This grilled spinach dip-stuffed Portabella mushroom caps recipe transforms classic spinach dip into a hearty and delicious meal. Perfect for a light dinner or impressive appetizer, the combination of creamy filling and smoky grilled mushrooms is sure to delight your taste buds.

Ingredients

• 4 large Portabella mushroom caps
• 8 oz. cream cheese, softened
• 3 tablespoons mayonnaise (or plain Greek yogurt)
• 3/4 teaspoon dried thyme
• Pinch of red pepper flakes
• 12 oz. frozen spinach, thawed and well-drained
• Extra virgin olive oil
• Salt & pepper
• 1/2 cup panko bread crumbs
• 1/2 cup shredded Parmesan cheese
• 3/4 teaspoon dried thyme
• 2 tablespoons extra-virgin olive oil

Instructions

1. Step 1: Remove the stems and gills from each mushroom cap using a small spoon or butter knife.
2. Step 2: Rub the inside and outside of each mushroom cap with a bit of olive oil and sprinkle with salt and pepper.
3. Step 3: In a mixing bowl, combine cream cheese, mayonnaise, dried thyme, red pepper flakes, and a dash of salt and pepper. Stir until well combined.
4. Step 4: Mix in the thawed and well-drained spinach until evenly incorporated.
5. Step 5: In a separate bowl, combine panko bread crumbs, shredded Parmesan, dried thyme, olive oil, and a dash of salt and pepper. Toss with a fork to mix well.
6. Step 6: Place mushroom caps, inside down, on a preheated grill and cook for about 5 minutes.
7. Step 7: Turn the mushroom caps over. Divide the spinach dip filling evenly among them and spread to fill each cap. Sprinkle the crumb topping evenly over the filling.
8. Step 8: Grill until the mushrooms are tender and the filling is heated through, approximately 12 to 15 minutes.

Tips & Variations

• For a lighter option, substitute mayonnaise with plain Greek yogurt without altering the creamy texture.
• Make sure to drain the spinach thoroughly to avoid excess moisture in the filling.
• Add a squeeze of fresh lemon juice to the filling for a bright, fresh flavor.
• Try adding minced garlic or chopped fresh herbs like basil or parsley for extra aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill until warmed through to keep the mushrooms tender and the filling creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Simply sauté it briefly to wilt and remove excess moisture before mixing it into the filling.

What if I don’t have a grill?

You can bake the stuffed mushrooms in a preheated oven at 375°F (190°C) for about 20-25 minutes until tender and heated through.

Grilled Spinach Dip-Stuffed Portabella Mushroom Caps Recipe

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★★★★★

5 from 54 reviews

These Grilled Spinach Dip-Stuffed Portabella Mushroom Caps are a delicious and savory appetizer or light meal featuring large Portabella mushrooms filled with a creamy spinach dip mixture, topped with a crispy Parmesan and panko breadcrumb crust, and perfectly grilled to tender perfection.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 stuffed mushroom caps 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Mushroom Caps

• 4 large Portabella mushroom caps
• Extra virgin olive oil, for rubbing
• Salt & pepper, to taste

For the Spinach Dip Filling

• 8 oz. cream cheese, softened
• 3 tablespoons mayonnaise (or plain Greek yogurt)
• 3/4 teaspoon dried thyme
• Pinch of red pepper flakes
• 12 oz. frozen spinach, thawed and well-drained
• Salt & pepper, to taste

For the Topping

• 1/2 cup panko bread crumbs
• 1/2 cup shredded Parmesan cheese
• 3/4 teaspoon dried thyme
• 2 tablespoons extra-virgin olive oil
• Salt & pepper, to taste

Instructions

1. Prepare the Mushroom Caps: Remove the stems and gills from each Portabella mushroom cap using a small spoon or butter knife to create space for stuffing.
2. Season the Mushrooms: Rub the inside and outside of each mushroom cap with extra virgin olive oil, then sprinkle with salt and pepper evenly to enhance flavor during grilling.
3. Make the Spinach Dip Filling: In a mixing bowl, combine softened cream cheese, mayonnaise (or Greek yogurt), dried thyme, red pepper flakes, salt, and pepper. Stir until the mixture is smooth and well blended.
4. Add Spinach: Incorporate the well-drained thawed spinach into the cream cheese mixture, mixing thoroughly to ensure even distribution throughout the dip.
5. Prepare the Topping: In a separate bowl, mix panko bread crumbs, shredded Parmesan cheese, dried thyme, olive oil, salt, and pepper. Toss with a fork to combine and create a crumbly topping.
6. Grill Mushrooms Initially: Place the mushroom caps, stem side down, on the heated grill and cook for about 5 minutes to begin softening the mushrooms.
7. Stuff and Top Mushrooms: Flip the caps over so the insides are facing up. Evenly divide the spinach dip filling among the four caps, spreading it to fill each well. Sprinkle the prepared breadcrumb and Parmesan topping evenly over the filling.
8. Grill Until Done: Continue grilling the stuffed mushrooms for approximately 12 to 15 minutes until the mushrooms are tender and the filling is heated through with a golden topping.

Notes

• Be sure to drain the spinach thoroughly to prevent watery filling.
• You can substitute mayonnaise with plain Greek yogurt for a lighter dip.
• For a spicy kick, adjust the amount of red pepper flakes according to your preference.
• Brush grill grates with oil beforehand to prevent mushrooms from sticking.
• Serve hot as an appetizer or alongside a fresh salad for a light meal.

Keywords: Grilled Portabella mushrooms, spinach dip, stuffed mushrooms, appetizer, grilled appetizer, creamy spinach filling, vegetarian appetizer