Grilled Spinach Dip-Stuffed Portabella Mushroom Caps Recipe
This Grilled Spinach Dip-Stuffed Portabella Mushroom Caps recipe features large mushroom caps filled with a creamy spinach dip mixture, topped with a crispy Parmesan and panko breadcrumb crust, then grilled to perfection. It’s a delicious and hearty appetizer or side dish perfect for outdoor grilling and flavorful entertaining.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Mushrooms
- 4 large Portabella mushroom caps
- Extra virgin olive oil for rubbing
- Salt & pepper to taste
Spinach Dip Filling
- 8 oz. cream cheese, softened
- 3 T. mayonnaise (or plain Greek yogurt)
- 3/4 tsp. dried thyme
- Pinch of red pepper flakes
- 12 oz. frozen spinach, thawed and well-drained
- Salt & pepper to taste
Topping
- 1/2 cup panko bread crumbs
- 1/2 cup shredded Parmesan cheese
- 3/4 tsp. dried thyme
- 2 T. extra-virgin olive oil
- Salt & pepper to taste
Instructions
- Prepare Mushrooms: Remove the stems and gills from each mushroom cap using a small spoon or butter knife to create space for the filling.
- Season Mushrooms: Rub the inside and outside of each mushroom cap with extra virgin olive oil, then sprinkle with salt and pepper to taste for enhanced flavor.
- Make Spinach Dip Filling: In a mixing bowl, combine the softened cream cheese, mayonnaise (or Greek yogurt), dried thyme, red pepper flakes, plus salt and pepper. Stir until the mixture is smooth and well combined.
- Add Spinach: Incorporate the thawed and well-drained spinach into the cream cheese mixture, mixing thoroughly to combine everything evenly.
- Prepare Topping: In a separate bowl, combine the panko bread crumbs, shredded Parmesan cheese, dried thyme, olive oil, and a pinch of salt and pepper. Toss with a fork to mix thoroughly so it will toast nicely.
- Grill Mushroom Caps – Step 1: Place the mushroom caps on a preheated grill, cap side down, and grill for about 5 minutes to soften the mushrooms slightly and develop grill marks.
- Fill Mushrooms: Flip the mushroom caps over so the inside faces up. Evenly divide the spinach dip mixture among the four caps and spread it to fill each cavity.
- Add Topping: Sprinkle the prepared panko and Parmesan topping generously over the spinach filling in each mushroom.
- Grill Mushroom Caps – Step 2: Continue grilling the stuffed mushrooms for approximately 12 to 15 minutes until the mushrooms are tender and the filling is heated through and the topping is crispy and golden brown.
Notes
- Use Greek yogurt instead of mayonnaise for a tangier and healthier alternative.
- Ensure the spinach is well-drained to avoid soggy filling.
- Grilling times may vary depending on grill temperature—watch for tender mushrooms and bubbling filling.
- Can be prepared on a stovetop grill pan if an outdoor grill is not available.
- For added flavor, sprinkle a little extra Parmesan on top before serving.
Keywords: Grilled stuffed mushrooms, spinach dip stuffed mushrooms, Portabella mushrooms recipe, appetizer, vegetarian grilling recipe
