Spinach-Stuffed Portobella Mushrooms

Creamy spinach and cheese fill these meaty grilled mushroom caps.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat gas grill on medium or charcoal grill until coals are ash white.
2. 2Combine melted butter and garlic powder in bowl. Brush mushrooms with butter mixture.
3. 3Place 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. 4Prepare creamed spinach as directed on package; stir in thyme.
5. 5Spoon 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.