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4.50 from 2 votes
SkinnyMS

Grilled Spinach Stuffed Portobella Mushroom Tops

Impress your guests with these scrumptious stuffed mushrooms made with wholesome ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Gluten-Free, Keto, Low-Carb, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 212kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 4 portabello mushroom caps stems removed and scooped out
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces cream cheese low-fat, softened
  • 1 cup cheddar cheese low-fat, shredded
  • 1 garlic clove minced
  • 2 cups spinach fresh, chopped
  • 1 tablespoon dijon mustard

Instructions

  • Preheat grill to medium heat. Bush all sides of the mushroom tops with olive oil and sprinkle with salt and pepper. Placed hollow side down on grill and cook for about 6 to 8 minutes.
  • Meanwhile, in a mixing bowl combine cream cheese, cheddar cheese, garlic, spinach, and mustard. Mix well until creamy.
  • Turn mushrooms over, and spoon cream cheese mixture into the mushroom. Close the lid and cook another 10 minutes, or until cheese filling is melted and mushroom is soft. Remove from grill and serve immediately.

Nutrition

Serving: 1stuffed mushroom | Calories: 212kcal | Carbohydrates: 4g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 338mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8