Thank yous to REAL® Seal for sponsoring this post service ... as well as for encouraging us to non pack away those grills yet! Sure, summertime may conduct keep injure down. But there's all the same fourth dimension to larn far some delicious late-season grilling. To produce my business office inward extending the grilling season, I whipped upward these totally scrumptious Grilled Spinach Dip-Stuffed Portabella Mushroom Caps.
We all honey spinach dip, right? I mean, it's e'er the striking of the party. Put out a bowl of the creamy spinachy stuff, as well as it's pretty much the showtime affair gone. Always.
So when the folks at REAL® Seal challenged me, equally a REAL® Seal Dairy Diva, to contain dairy into a grilling recipe, I decided to plough to cheesy, creamy spinach dip. Stuffed inward a portabella mushroom. Topped with a Parmesan-panko crumb topping. And tossed on the grill.
And, oh man, ... it was good.
Wait. You're non familiar with REAL® Seal?? Sure yous are! See ...
... that nosotros reckon all the fourth dimension on dairy products. Go conduct keep a peek inward your refrigerator. You'll reckon several of them, I'm sure!
And they exhibit that the dairy products whose packages they grace are genuine American dairy products, made with milk from cows on U.S. dairy farms, as well as coming together strict manufacturing requirements. When yous reckon the REAL® Seal on a dairy product, yous tin give notice trust it’s the REAL thing.
Start past times removing the gills as well as stalk from beautiful large portabella mushroom caps. I discovery scraping the gills with a spoon industrial plant pretty good. To larn upward nether the rim, I discovery a butter knife to live on pretty handy inward getting the labor done.
Rub the cleaned caps with a ship upon of olive crude oil as well as sprinkle 'em with a chip of tabular array salt as well as pepper.
Then popular those babies on the grill ... within downwards ... to larn 'em cookin'.
Once the insides conduct keep cooked for a bit, flip the caps over as well as fill upward 'em upward with a creamy, cheesy, spinach-dippy filling ...
Let 'em hang out on the grill until the mushrooms are all tender as well as the filling is all warmed through. Then larn laid upward to dive into the best stuffed portabella EV-er.
And if you've already packed away that grill for the season, larn laid about it out. And extend the grilling season. With spinach dip. Stuffed within your grilled mushrooms. Enjoy!
Grilled Spinach Dip-Stuffed Portabello Mushroom Caps
- 4 large Portabella mushroom caps
- 8 oz. cream cheese, softened
- 3 T. mayonnaise {or patently Greek yogurt}
- 3/4 tsp. dried thyme
- pinch red pepper flakes
- 12 oz. frozen spinach, thawed as well as well-drained
- 1/2 c. panko breadstuff crumbs
- 1/2 c. shredded Parmesan cheese
- 3/4 tsp. dried thyme
- 2 T. extra-virgin olive oil
- salt & pepper
- PREPARE MUSHROOM CAPS: Remove the stems as well as gills from each mushroom cap {a pocket-sized spoon or butter knife industrial plant bang-up for this}. Rub the within as well as exterior of each mushroom cap with a chip of olive crude oil as well as sprinkle with tabular array salt as well as pepper.
- PREPARE SPINACH DIP FILLING: In a mixing bowl, combine cream cheese, mayonnaise, thyme, cerise pepper flakes, as well as a dash of tabular array salt as well as pepper. Stir until good combined. Mix inward spinach.
- PREPARE CRUMB TOPPING: In a split upward bowl, combine panko breadstuff crumbs, Parmesan, thyme, olive oil, as well as a dash of tabular array salt as well as pepper. Toss with a fork to mix.
- GRILL MUSHROOMS: Place mushroom caps, within down, on a heated grill. Grill for virtually five minutes. Turn caps over. Divide spinach dip filling evenly alongside the 4 caps as well as spread to fill upward each cap. Sprinkle crumb topping on travel past times of the spinach filling. Grill until mushrooms are tender as well as filling is heated through, about 12 to xv minutes.
Enjoy!
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