- 2 large Portobella Mushroom Caps
- 3 wedges Laughing Cow Cheese (or ~2.5oz other soft, spreadable cheese)
- 10 oz package frozen Spinach, thawed and drained (I actually sauteed some fresh spinach in just a touch of olive oil)
- Olive Oil
Warm grill on medium-high or warm some olive oil in a skillet on medium low.
Wipe down the mushroom caps to clean and scrape out the gills and stem.
Defrost the spinach, and mix together with the cheese. Add salt and pepper to taste. Divide the spinach mixture in half and fill the mushroom caps.
Brush olive oil on the bottoms and sides of the mushrooms, and place stuffed side up on the grill. Cover and cook until the mushrooms are softened and the spinach is hot and bubbly, about 15-20 minutes. Or cook on the stove 10-15 minutes.
Remove from the grill and serve while hot.
Thanks to Ketchup & Chutney for the recipe and detailed instructions!