Dinner

Grilled Spinach Dip-Stuffed Portabella Mushroom Caps Recipe

Bynova cole March 5, 2026March 5, 2026

Introduction

Grilled Spinach Dip-Stuffed Portabella Mushroom Caps are a delicious and satisfying appetizer or light meal. These meaty mushrooms are filled with a creamy spinach dip and topped with a crispy Parmesan breadcrumb crust, making them perfect for summer grilling or year-round indoor cooking.

Four stuffed mushrooms sit on a metallic baking tray over a white marbled surface. Each mushroom has a dark brown, slightly wrinkled base filled with a creamy, speckled spinach mixture in light green and white. On top of this filling is a thick layer of golden, browned breadcrumbs, with a slightly crispy texture. The mushrooms are arranged with one in the foreground and three blurred more in the background. Tiny crumbs and sprinkles are scattered lightly around them on the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Portabella mushroom caps
8 oz. cream cheese, softened
3 tablespoons mayonnaise (or plain Greek yogurt)
3/4 teaspoon dried thyme
Pinch of red pepper flakes
12 oz. frozen spinach, thawed and well-drained
Extra virgin olive oil
Salt and pepper
1/2 cup panko bread crumbs
1/2 cup shredded Parmesan cheese
3/4 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
Salt and pepper (for topping)

Instructions

Step 1: Remove the stems and gills from each mushroom cap using a small spoon or butter knife.
Step 2: Rub the inside and outside of each mushroom cap with olive oil and sprinkle with salt and pepper.
Step 3: In a mixing bowl, combine cream cheese, mayonnaise, dried thyme, red pepper flakes, and a dash of salt and pepper. Stir until well combined.
Step 4: Mix the well-drained spinach into the cream cheese mixture.
Step 5: In a separate bowl, combine panko bread crumbs, Parmesan cheese, dried thyme, olive oil, and a dash of salt and pepper. Toss with a fork to mix evenly.
Step 6: Place the mushroom caps, gill side down, on a heated grill. Grill for about 5 minutes.
Step 7: Turn the caps over, then evenly divide the spinach dip filling among them, spreading it to fill each cap.
Step 8: Sprinkle the breadcrumb and Parmesan mixture over the spinach filling.
Step 9: Continue grilling until the mushrooms are tender and the filling is heated through, about 12 to 15 minutes.

Tips & Variations

For a lighter option, substitute the cream cheese and mayonnaise with plain Greek yogurt.
Adding minced garlic to the spinach mixture can enhance the flavor.
If you don’t have a grill, bake the stuffed mushrooms in a 375°F oven for about 20 minutes instead.
Use fresh spinach wilted in a pan if you prefer instead of frozen spinach.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through, taking care not to overcook the mushrooms.