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Grilled Portobello Mushrooms Stuffed with Spinach and Arugula

We just aren’t big grillers here at our house. Two years ago we didn’t have a grill at all, until I salvaged one at Recycle Utah and Robbie spent a day fixing and cleaning it. That grill continues to serve us well and last night was its inaugural firing for the season. This week’s CSA haul inspired this recipe grilled portobello mushrooms stuffed with spinach and arugula. When my friend Teri shared her Costco-size tray of portobellos and a pack of (sliced!) fresh mozzarella, I knew to break out the grill.

Grilled Portobello Mushrooms Stuffed with Spinach and Arugula

Grilled Portobello Mushrooms Stuffed with Spinach and Arugula

Portobellos are really just overgrown mushrooms that the mushroom farmers cultivate. Some people don’t tell you to scrape out the dark brown almost black gills on the inside of the cap, but your mushrooms will be more appealing if you do scrape–those gills color everything they touch.

And speaking of appealing, I also think it important to strip the leaves from arugula stems. Those stems never soften like the spicy leaves, and I find the stemmy texture unpleasant. Besides, when you strip the stems, you can inspect the bundle and sort out any weeds that snuck into the pick.

scraping gills from portobello mushrooms

portobellos, gills scraped and with gills

You might also like this recipe for Chard-stuffed portobellos with a similar easy marinade, but with different filling and cheese. Use my ideas to create your own recipe. E.g. If you have garlic scapes and fresh thyme hanging around sauté them in with the onion.

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Grilled Portobello Mushrooms Stuffed with Spinach and Arugula
  • 4 large portobello mushrooms
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • Real Salt and freshly ground black pepper
  • 2 cups arugula , packed
  • 2 cups spinach leaves , packed
  • Extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic , minced
  • Fresh mozzarella cheese , sliced and cut into pieces
  • Tomato sauce , optional
  1. Cut off the stem inside the portobellos. With a spoon, scrape out and discard the dark gills.
  2. In a shallow bowl make a marinade with the vinegar, olive oil, thyme and plenty of salt and pepper. Add the mushrooms, turning them occasionally so all sides are flavored.
  3. Pick through the arugula and spinach, striping away and discarding the tougher stems. Chop coarsely.
  4. Heat a grill to medium high heat. Grill the marinated portobellos about 5 minutes on each side, until tender. Be sure to save the leftover marinade. When the portobellos are tender, transfer them to a plate, concave side up.
  5. Meanwhile prepare the filling. Heat some oil in a large skillet on medium flame. Add the onion and sauté until translucent, about 5 minutes, then add the garlic and cook another minute. Stir in the chopped greens and cook until they wilt. Add the leftover mushroom marinade and continue to cook and stir until the liquid evaporates. Season to taste with salt and pepper.
  6. Divide the spinach and arugula filling among the grilled mushrooms. Arrange mozzarella on top, more or less, as you prefer. Return to the grill and cook about 10 minutes, until the cheese melts over the filling.
  7. Serve with tomato sauce, if desired.
Arugula leaf next to rogue weed--for comparison

weed vs (organic) arugula

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