I have a serious obsession with mushrooms. Particularly grilled mushrooms. They have such a meaty texture and earthy flavor that they are a great stand-in for meat. Fun fact: Mushrooms are the only fruit or veggie source of Vitamin D! Just like humans, mushrooms produce Vitamin D when they are exposed to sunlight. So awesome. They also contain a good amount of metabolism-boosting B Vitamins (B2 and B3). This particular recipe is full of other nutritious veggies, like red bell pepper and spinach. They are also totally gluten-free. The whole recipe comes together in less than 30 minutes from start to finish, so it’s a perfect weeknight meal. I love using the Laughing Cow cheeses in recipes because they are so creamy, but still lower calorie. I used light white cheddar, but you could really use whichever flavor you prefer (creamy swiss is also good!). I ate the portobello as my main dish, with broccoli on the side. My husband ate it as a side dish with grilled chicken. However you serve it-side or main dish, these mushrooms are not to be missed! Warning: They are pretty light, so if you are serving this as a main dish, you may want to make 2 per person and double the recipe.
Active Time: 20 minutes Total Time: 20 minutes
2 portobello mushrooms
1 tbsp extra virgin olive oil, divided
¼ cup sweet onion, chopped
1 red bell pepper, chopped
1 cup baby spinach, chopped
1 tsp garlic, minced
½ tsp dried thyme
salt and pepper, to taste
2 wedges Light White Cheddar Laughing Cow cheese
Carefully remove the stem from the portobello mushrooms and scrape out the gills with a spoon. Chop the stems and set aside. Heat ½ tbsp olive oil in a medium-sized pan over medium-high heat. Add stems, onion, bell pepper, and garlic and cook until slightly softened, about 5 minutes. Add the chopped spinach and off the heat. Stir so the spinach is wilted and combined. Add dried thyme. Set mixture aside to cool.
Brush the portobello caps with the remaining olive oil and sprinkle salt and pepper on both sides of the mushroom. Heat a gas grill to medium-high heat and place mushroom caps face down on the grate. Grill until very slightly softened, about 3-4 minutes. Remove from the grill.
Mix wedges of cheese into the cooked veggie mixture. Once combined, fill each portobello with half of the cheese and veggie mixture. Put back on the grill and grill for about 10 minutes, until softened, but still sturdy. Enjoy!
Nutrition Information per serving:
Calories: 147 Fat: 9g Carbs: 11g Protein: 5g Sodium: 205mg Sugar: 5g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.