Spinach and Havarti Stuffed Portobello Mushrooms

There’s something magical about stuffed mushrooms, and when I came across the idea of Spinach and Havarti Stuffed Portobello Mushrooms, I knew I had to try it. Imagine a crisp evening where you’re hosting friends for dinner. The aroma of grilling mushrooms fills the air, and everyone is eagerly awaiting the feast. I can just see those beautiful, plump portobellos soaking up the flavors of garlic, olive oil, and fresh herbs. The way the cheese melts around the vibrant green spinach just makes my heart sing! I remember the excitement of revealing this dish, and the joy on everyone’s faces as they took that first bite. It’s not just food; it’s an experience. Whether you’re looking for a cozy dinner idea or a unique appetizer to impress your guests, these Spinach and Havarti Stuffed Portobello Mushrooms are the perfect answer. They’re delicious, satisfying, and a beautiful addition to any table.

What to Buy for Spinach and Havarti Stuffed Portobello Mushrooms

The ingredients in Spinach and Havarti Stuffed Portobello Mushrooms work harmoniously to create a delicious dish. The star is the portobello mushrooms, which provide a sturdy base for the filling. Each ingredient adds its own unique character, creating a flavorful, satisfying experience.

• 4 Portabello Mushroom Tops – These large mushrooms form the main vessel for your stuffing, providing a meaty texture and rich flavor.
• 1 Tbsp lemon juice – A splash of acidity that brightens all the flavors in the dish.
• 3 Tbsp olive oil – Used for marinating the mushrooms, it adds both flavor and moisture.
• 2 Tbsp chopped fresh parsley – This fresh herb adds a beautiful touch of color and a hint of earthiness.
• 1/2 tsp sugar – Balances the acidity and enhances the overall flavor profile.
• 1/2 tsp salt – Essential for seasoning and enhancing the natural flavors of the ingredients.
• 1 large or 2 small garlic cloves, pressed – Provides a robust and aromatic flavor that ties the dish together.
• 2 tsp balsamic vinegar – Adds depth and a slight sweetness to the marinade.
• 4 slices Havarti cheese – Melts beautifully, providing a creamy texture and rich flavor.
• 1 1/2 to 2 cups fresh spinach leaves – The vibrant green filling is packed with nutrients and flavor.
• 4 kaiser rolls – These rolls serve as the perfect vessel for your stuffed mushrooms, adding a wonderful crunch.
• 1 fresh garden tomato, sliced – Adds freshness and color as a topping.
• Mayo to taste – Enhances the sandwich experience when spread on the rolls.

Instructions for Spinach and Havarti Stuffed Portobello Mushrooms

Making Spinach and Havarti Stuffed Portobello Mushrooms is a fun and engaging process. Let’s dive into the steps that will lead you to a delicious outcome.

1. Begin by preparing the marinade. In a bowl, combine 1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic, and 2 tsp balsamic vinegar. Whisk the ingredients vigorously until they are well blended. You want to infuse the flavors together for a delicious marinade.

2. Next, wipe the mushroom tops clean using a damp paper towel to remove any dirt. Gently remove the stems from the portobello mushrooms and discard them.

3. Brush the tops of the mushrooms with the marinade, ensuring they are well coated. Don’t forget to flip them over and brush the remaining marinade evenly over the bottoms. This step is crucial for flavor infusion.

4. Once you’ve coated both sides, refrigerate the mushrooms for about 30 minutes. This allows them to absorb the marinade, enhancing the overall taste.

5. Preheat your grill and spray or brush the grates with oil to prevent sticking. This is an essential step for achieving those perfect grill marks.

6. Place the mushroom caps gill-side down on the hot grates. Cover and grill over medium heat for approximately 6 minutes. You want them to soften and take on that beautiful grilled flavor.

7. After 6 minutes, flip the mushrooms over so they are gill-side-up. Fill each one with about 1/4 of your fresh spinach leaves and top with a slice of Havarti cheese. Cover and continue to grill for another 4 minutes. The cheese will melt, and the spinach will wilt, creating a delightful filling.

8. Keep a close eye on the mushrooms while they’re grilling. You don’t want to overcook them, or they might lose their juiciness.

9. Meanwhile, slice and toast the cut sides of your kaiser rolls on a buttered skillet. This step adds a wonderful crunch to your sandwich.

10. Once toasted, let the buns cool slightly before spreading a thin layer of mayo on each slice. This adds creaminess and flavor.

11. Top each bun with the stuffed portobello and add fresh tomatoes and extra spinach if desired. Serve immediately for the best experience!

How to Switch It Up

If you’re looking to add a twist to your Spinach and Havarti Stuffed Portobello Mushrooms, here are some exciting ideas!

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze ungrilled stuffed mushrooms before cooking. Just thaw them in the fridge overnight before grilling.
• Pairing: Serve with a light salad or roasted vegetables for a full meal experience.
• Herb Variations: Experiment with other herbs like basil or oregano for a different flavor profile.
• Cheese Alternatives: Try using mozzarella or feta cheese for a unique twist on the original.

Serving Suggestions

The beauty of Spinach and Havarti Stuffed Portobello Mushrooms is how versatile they are when it comes to serving. Here are some ideas:

• Perfect for Lunch: They make a delicious and satisfying lunch option when paired with a simple green salad.
• Healthy Dinner: Serve them as a main dish alongside roasted vegetables or quinoa to create a wholesome dinner.
• Gourmet Appetizer: Slice them into smaller pieces for a fancy appetizer at your next dinner party.
• Seasonal Pairings: These mushrooms shine in spring when spinach is fresh and abundant.
• Make it a Feast: Serve with garlic bread and a light soup for a complete meal.
• Storage Tips: Keep any leftovers in the fridge and enjoy them within a few days for the best flavor.

FAQ

Conclusion

Spinach and Havarti Stuffed Portobello Mushrooms are truly a delightful dish that brings flavor, health, and elegance to the table. With their rich textures and vibrant colors, they can easily impress at any gathering. I encourage you to try making them for your next dinner party or family meal. You won’t regret it!

Spinach and Havarti Stuffed Portobello Mushrooms

The ultimate comfort food, Spinach and Havarti Stuffed Portobello Mushrooms are a delicious and easy weeknight dinner. Stuffed with vibrant spinach and creamy Havarti, they're perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Course Appetizers, Dinner

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Chef's Knife
• Skillet
• Whisk
• Grater

Ingredients

  

• 4 pieces Portabello Mushroom Tops
• 1 Tbsp lemon juice
• 3 Tbsp olive oil
• 2 Tbsp chopped fresh parsley
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 large or 2 small garlic cloves pressed
• 2 tsp balsamic vinegar
• 4 slices Havarti cheese
• 1 1/2 to 2 cups fresh spinach leaves
• 4 pieces kaiser rolls
• 1 fresh garden tomato sliced
• Mayo to taste

Instructions

 

• Begin by preparing the marinade. In a bowl, combine 1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic, and 2 tsp balsamic vinegar. Whisk the ingredients vigorously until they are well blended. You want to infuse the flavors together for a delicious marinade.
• Next, wipe the mushroom tops clean using a damp paper towel to remove any dirt. Gently remove the stems from the portobello mushrooms and discard them.
• Brush the tops of the mushrooms with the marinade, ensuring they are well coated. Don’t forget to flip them over and brush the remaining marinade evenly over the bottoms. This step is crucial for flavor infusion.
• Once you’ve coated both sides, refrigerate the mushrooms for about 30 minutes. This allows them to absorb the marinade, enhancing the overall taste.
• Preheat your grill and spray or brush the grates with oil to prevent sticking. This is an essential step for achieving those perfect grill marks.
• Place the mushroom caps gill-side down on the hot grates. Cover and grill over medium heat for approximately 6 minutes. You want them to soften and take on that beautiful grilled flavor.
• After 6 minutes, flip the mushrooms over so they are gill-side-up. Fill each one with about 1/4 of your fresh spinach leaves and top with a slice of Havarti cheese. Cover and continue to grill for another 4 minutes. The cheese will melt, and the spinach will wilt, creating a delightful filling.
• Keep a close eye on the mushrooms while they’re grilling. You don’t want to overcook them, or they might lose their juiciness.
• Meanwhile, slice and toast the cut sides of your kaiser rolls on a buttered skillet. This step adds a wonderful crunch to your sandwich.
• Once toasted, let the buns cool slightly before spreading a thin layer of mayo on each slice. This adds creaminess and flavor.
• Top each bun with the stuffed portobello and add fresh tomatoes and extra spinach if desired. Serve immediately for the best experience!

Notes

These stuffed mushrooms are best served fresh, but can be stored in the fridge for a couple of days. You can also freeze the ungrilled stuffed mushrooms for later use. Make sure to grill them straight from the freezer!

Keyword Healthy Dinner, Portobello Mushrooms, Spinach and Cheese, stuffed mushrooms

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.