Grilled Spinach Stuffed Portabellos

Grilled Spinach Stuffed Portabellos Recipe

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Patrick Johnson


The beefy notes of the portabello are very satisfying and work well with the zesty tang of the balsamic vinaigrette.

★★★★★ 1 vote
5 Min
5 Min


1 small
shallot, finely chopped
1/4 c
balsamic vinegar
2 tsp
dijon mustard
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
1/4 c
olive oil
8 medium
portobello mushroom caps
2 Tbsp
olive oil
1 tsp
kosher salt
1 tsp
black pepper, freshly ground
8 oz
baby spinach, stems removed
2 oz
manchego cheese, thinkly shaved with veggie peeler
2 Tbsp
fresh chives, finely chopped

How to Make Grilled Spinach Stuffed Portabellos


  • 1Preheat grill to high heat.
  • 2Brush mushroom caps on both sides with oil and season with salt and pepper.
  • 3Grill top side down until slightly charred, about 4 minutes. Turn over and repeat for another 3-4 minutes.
  • 4Place spinach in bowl and toss with the dressing.
  • 5Divide half of the spinach among 4 plates. Top with half of the Manchego cheese and then a mushroom cap. Prepeat the layers in the same order using the remaining spinach and cheese and top with remaining mushroom cap.
  • 6Drizzle remaining vinaigrette over the mushrooms and garnish with choped chives.

Printable Recipe Card

About Grilled Spinach Stuffed Portabellos

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American