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Spinach and Havarti Stuffed Portobello Mushrooms
These portobello mushrooms are marinated to perfection, stuffed with fresh spinach and topped with havarti. The cheese melts and softens the spinach. It makes for a great meatless sandwich.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 35 min🔥 Cook: 10 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●skillet
📝 Preparation Steps
1
Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
lemon juice1 Tbspolive oil3 Tbsptsp sugar1/2tsp salt1/2balsamic vinegar2 tsp
2
Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate ⏱️ 30 min.
3
Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat ⏱️ 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another ⏱️ 4 min.
4
The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.
5
How to make Vegetarian Portobello Sandwiches:
6
Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
kaiser rolls4
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