Directions
Prep Time
15 min.
Ready in
37 min.
- 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.
- Nutrition Bonus: These delicious vegetable-based appetizers can fit into a healthful eating plan.
Nutritional Information
Per Serving
Calories 30, Total Fat 2g, Saturated Fat .5g, Cholesterol less than 5mg, Sodium 95mg, Carbohydrate 2g, Protein 2g
Calories | 30 |
Total Fat | 2g |
Saturated Fat | .5g |
Cholesterol | less than 5mg |
Sodium | 95mg |
Carbohydrate | 2g |
Fiber | 0g |
Sugars | 0g |
Protein | 2g |
Vitamin A | 8%DV |
Vitamin C | 2%DV |
Calcium | 4%DV |
Iron | 0%DV |