I’ll admit, I’m biased. I’m never going to think like a meat-lover. So when I plan a meal, I don’t usually think in terms of meat substitutes. A portabello mushroom, for instance, isn’t a “steak” – it’s just a portabello mushroom. And it’s delicious.
It’s extra delicious when you stuff it with spinach, goat cheese and all kinds of goodness and let it all come together on the grill. That’s just what I did yesterday and it made for a fine addition to a Mother’s Day lunch.
I adapted the recipe from Serious Eats, using fresh spinach instead of frozen and adding some chives (fresh from my parents’ garden), pine nuts and a generous helping of crushed red pepper (spicy!). With herbed goat cheese and a lot of minced garlic, these babies were not short on flavor.
With the spinach and a soft cheese as a base, this is a great recipe for adapting and would work with whatever add-ins you have on hand – sun-dried tomatoes, chopped olives, bread crumbs, any kind of herbs – there are so many possibilities. This is just one:
Grilled Stuffed Portabellos with Spinach and Goat Cheese
4 portabello mushrooms, cleaned and gills scraped out with a spoon
olive oil, for drizzling
3 cups fresh spinach
1 package herb-flavored goat cheese (5.3 ounce) (room temperature is best)
2 tablespoons minced garlic
1 tablespoon chopped fresh chives
1/4 cup pine nuts
1 teaspoon crushed red pepper (or to taste)
salt and pepper
Prepare the grill.*
Drizzle olive oil over portabellos and brush to coat. Combine remaining ingredients in a small bowl and mix well. Spoon into portabellos.
Grill for 15-20 minutes, covered.
Enjoy.
*Note: If you’re using a gas grill, check out these detailed grilling instructions from Serious Eats. If you’re using a gas grill, use medium to low heat.
(Adapted from Serious Eats, adapted from Taming the Flame by Elizabeth Karmel)
