Spinach & Garlic Cheese Stuffed Portobello Mushrooms
Ingredients:
8 small portobello mushrooms
2 tablespoons olive oil
1 nine-ounce package frozen chopped spinach, cooked and drained
1 container Boursin cheese
1/2 teaspoon granulated garlic
Sea salt
Freshly ground black pepper
Directions:
Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.
Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling. Adjust seasoning with salt and pepper to taste.
Stuff each mushroom with a generous portion of the filling.
When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate. Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes.
