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  • Grilled Spinach-Stuffed Portobello Mushrooms

Grilled Spinach-Stuffed Portobello Mushrooms

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Prep Time
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32 servings

What You Need

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Make It

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  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
  • Remove stems from mushrooms; scrape off gills. Brush outsides of mushroom caps with oil. Combine remaining ingredients; spoon into caps.
  • Cover grill grate (over unlit burner) with foil. Place mushrooms on foil; cover grill with lid. Grill 18 to 22 min. or until mushrooms are tender and filling is heated through, monitoring for consistent grill temperature. Cut into wedges.

Special Extra

Drain and flake 1 can (4.25 oz.) lump crabmeat. Add to spinach mixture before spooning into mushroom caps. Continue as directed.

How to Scrape the Mushroom Gills

The gills of the portobello mushrooms are the black linings on the undersides of the mushrooms. Use a spoon to carefully scrape them off the caps.


  • 32 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Fat

Nutrition Bonus

These delicious vegetable-based appetizers can fit into a healthful eating plan.

Nutritional Information

Serving Size 32 servings
Calories 30
% Daily Value
Total fat 2g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 95mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 0g
Protein 2g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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