Grilled Spinach and Feta Stuffed Mushrooms
These grilled spinach and feta stuffed mushrooms will fill you up without weighing you down. Grill these or bake them, they’re the perfect meatless, fit meal.
I’m not a mom but I have the mommy-reach-behind-the-seat-and-try-to-stop-the-kid-doing-something-wrong flailing thing DOWN! How have I managed to perfect this technique without a kid to my name? I have a dog with allergies. And man, it is killing me. And him.
Poor Huck. His allergies are out of control and right now I can’t stop him from scratching, itching, chewing, licking, and rubbing his face into the carpet. It breaks my heart! No amount of benedryll seems to be clearing this up, and he’s scratched so much he’s got a scab under his puppy arm pit. It’s a heart breaking sight people.
So even in the middle of the night when he starts itching I wake up waving my arms towards him instinctively trying to get him to quit doing whatever he is doing even though it eases his pain. Is this mom arms flailing thing an instinct we are all born with or is this a developed trait to annoying furry creatures or screaming children we develop when we are at our wits end?
I’m not sure, but whatever the reason we have honed this sense is, it is a trait every mom must master.
In the mean time – send Benedryll, prayers, skin calming puppy washes for Huck. And wine for me.
Grilled Spinach and Feta Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Diet: Vegetarian
Description
These grilled spinach and feta stuffed mushrooms will fill you up without weighing you down. Grill these or bake them, they’re the perfect meatless, fit meal.
Ingredients
- 2 Portobello Mushrooms, stemmed and cleaned
- 1 package frozen Spinach, thawed and drained
- 1 cup Cherry tomatoes, chopped
- 3/4 cup Feta Cheese Crumbles
- 2 sprigs Rosemary
- 2 Tbsp Olive Oil
- Salt and Pepper
Instructions
- Preheat grill to medium high.
- Brush mushrooms with olive oil. Season the bells of the mushrooms with salt and pepper.
- Into the upside down bell of the mushroom, divide thawed spinach that has been squeezed of all additional moisture.
- Top with chopped tomatoes, and top with crumbled feta cheese.
- Top each mushroom with a sprig of rosemary.
- Place on the grill and grill until the cheese has started to melt slightly and turn golden grown and the mushroom has grill marks on it and is fork tender. Remove and serve immediately.
My doggie is having allergies right now as well, except it doesn’t sound as server as yours, he just wheezes all night long, which is kind of scary! At first I thought something was seriously wrong, but then realized that it’s probably allergies.
Annndddd the dog just pushed publish before I could finish. Ha! Anyways, dogs + allergies = no bueno. Me + these ‘shrooms = love.
Gosh darn puppy paws – they always get in the way! haha Thanks for the love, Nicole!
The ingredients looks so fresh and scrumptious! Love your photos!
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