We have been grilling like crazy. I decided to try one of the recipes from the images I used on my last post. Grilled stuffed portobello mushroom. MMMM MMMM MMMM was it good! I switched up the recipe a bit.
Here is my version-
2 Large Potobella Mushroom Caps (washed off with stem and insides cleaned out)
about 3 tbsp of Goat Cheese
1 package of Fresh Spinach
I do not like frozen spinach what-so-ever. I think there is a big difference in taste. I used a bag a fresh spinach lightly sauteed it up with a little garlic salt and olive oil. (I didn't cook it down all the way and let it finish on the grill). I mixed in the goat cheese to the spinach and placed into cap. Took it out to the grill where I let it cook for about 20 minutes.
I can't wait to make these again. They were delicious and I was super full without it being super heavy.
Love Always, BreAnne