Grilled Spinach Dip-Stuffed Portabella Mushroom Caps Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Spinach: Incorporate the well-drained thawed spinach into the cream cheese mixture, mixing thoroughly to ensure even distribution throughout the dip.
- 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.
- 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.
- 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.
- 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
