Description
This Spinach and Havarti Stuffed Portobello Mushrooms recipe features tender grilled portobello mushroom caps marinated in a tangy lemon-balsamic mixture, filled with fresh spinach and melted Havarti cheese, served as a delicious vegetarian entrée or sandwich filling.
Ingredients
Scale
Marinade
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large or 2 small garlic cloves (pressed)
- 2 tsp balsamic vinegar
Mushroom and Filling
- 4 portobello mushroom tops (12 oz total, stems removed)
- 1 1/2 to 2 cups fresh spinach leaves
- 4 slices Havarti cheese
To serve
- 4 kaiser rolls
- 1 fresh garden tomato (sliced)
- Mayo to taste
Instructions
- Prepare the marinade: In a bowl, combine 1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp chopped fresh parsley, 1/2 tsp sugar, 1/2 tsp salt, pressed garlic cloves, and 2 tsp balsamic vinegar. Whisk vigorously until the mixture is well combined and emulsified.
- Marinate the mushrooms: Wipe the portobello mushroom tops clean with a damp paper towel and remove the stems. Brush the mushroom caps thoroughly with the marinade on top, then flip them over and brush the bottoms evenly. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the mushrooms.
- Preheat the grill: Preheat your grill to medium heat and spray or brush the grill grates with oil to prevent sticking.
- Grill the mushrooms: Place the marinated mushroom caps gill-side down on the hot grill grates. Cover the grill and cook for 6 minutes. Then carefully flip the mushrooms gill-side up.
- Stuff and finish grilling: Fill each mushroom cap with about 1/4 of the fresh spinach leaves and top with a slice of Havarti cheese. Cover the grill again and cook for an additional 4 minutes, allowing the cheese to melt and the spinach to wilt. Take care not to overcook to prevent the mushrooms from releasing too much liquid.
- Assemble the sandwiches: Slice the kaiser rolls and spread mayo to taste. Add the grilled stuffed portobello mushrooms and top with fresh tomato slices. Serve warm and enjoy.
Notes
- Do not overcook the mushrooms to avoid them becoming soggy from excess moisture.
- Use fresh spinach for a vibrant, tender filling; you can substitute baby spinach if desired.
- If you don’t have a grill, you can use a grill pan or broiler, adjusting cooking times accordingly.
- For a vegan version, substitute Havarti cheese and mayo with vegan alternatives.
