Setas portobello rellenas de espinacas

Ingredientes

• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1/4 teaspoon garlic powder
• 6 portobella mushroom caps
• 1 (9-ounce) package frozen creamed spinach, * thawed
• 1 teaspoon fresh thyme leaves, crushed
• 2 ounces (1/2 cup) shredded Cheddar or Monterey Jack cheese

Preparación

1. 1

   Heat gas grill on medium or charcoal grill until coals are ash white.

2. 2

   Combine melted butter and garlic powder in bowl. Brush mushrooms with butter mixture.

3. 3

   Place mushrooms onto grill, bottom-side down. Close grill lid; grill 5 minutes. Turn, continue grilling 3-5 minutes or until mushrooms are just tender.

4. 4

   Prepare creamed spinach as directed on package; stir in thyme.

5. 5

   Spoon creamed spinach mixture evenly into grilled mushroom caps. Top with cheese. Close grill lid; continue grilling 3-5 minutes or until cheese is melted. Carefully lift mushrooms onto serving platter.