Welcome back. Today we’re making stuffed portobello mushrooms on our Napoleon grill. So let’s Preheat the grill and get started.

Ingredients:
⁃ Cremini mushrooms
⁃ 2 tablespoons olive oil
⁃ 2 cloves garlic, minced
⁃ 2 cups fresh spinach, chopped
⁃ 1/2 cup crumbled feta cheese
⁃ 1/4 cup grated Parmesan cheese
⁃ Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. Clean the portobello mushrooms and remove the stems. Brush both sides of the mushrooms with olive oil and sprinkle with salt and pepper.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Remove the skillet from the heat and stir in the crumbled feta cheese and grated Parmesan cheese. Season with salt and pepper to taste.
6. Stuff each portobello mushroom with the spinach and feta mixture, pressing down gently to pack it in.
7. Place the stuffed mushrooms on the preheated grill and cook for about 8-10 minutes, or until the mushrooms are tender and the filling is heated through.
8. Once done, remove the stuffed mushrooms from the grill and serve as a delicious and satisfying vegetarian main course or as a side dish.

Enjoy the rich, earthy flavors of the grilled portobello mushrooms combined with the savory spinach and tangy feta cheese!

Featured accessory
Napoleon stainless steel wok