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Portobello mushrooms are so meaty and if prepared correctly, they can be just as satisfying as steak (almost ;)). One of my readers, Greg, wrote in telling me he had used the marinade from my grilled mushroom skewers for these portabello mushrooms stuffed with fresh spinach and topped with havarti. The cheese melts and softens the spinach. As Greg described it; “Wow.” Thank you Greg for this great idea!
You can eat the stuffed portobello mushrooms as a side or Greg suggested serving these as sandwiches in soft kaiser rolls. You’ll never miss the meat! My meat-loving husband LOVED the sandwich!
Ingredients for Stuffed Portobello Mushrooms:
4 Portabella Mushroom Tops (12 oz total), stems removed
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
2 tsp balsamic vinegar
4 slices havarti cheese
1 1/2 to 2 cups fresh spinach leaves
To make sandwiches:
4 kaiser rolls
1 Fresh garden tomato, sliced
Mayo to taste
How to Make Stuffed Portobello Mushrooms:
1. Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic clove, and 2 tsp balsamic vinegar) and vigorously whisk together
2. Wipe mushroom tops clean with a damp paper towel and remove the stems. Brush top of mushrooms with marinade then flip over and brush remaining marinade evenly over the bottom of mushrooms. Refrigerate 30 minutes.
3. Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat for 6 minutes. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 minutes.
Cheese will melt, spinach will wilt, mushrooms will be heated through and tender and you’ll be super eager to eat one! P.S. don’t over cook the mushrooms or they will juice out.
Now, to make Vegetarian Portobello Sandwiches:
1. Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
Spinach and Havarti Stuffed Portobello Mushrooms
Ingredients
Ingredients for Stuffed Portabellos:
- 4 Portabello Mushroom Tops, 12 oz total, stems removed
- 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
To make sandwiches:
- 4 kaiser rolls
- 1 Fresh garden tomato, sliced
- Mayo to taste
Instructions
- Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
- Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate 30 min.
- Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 min.
- The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.
How to make Vegetarian Portobello Sandwiches:
- Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
This was my taste test. Ahem. Yum!!
