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!
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!