Grilled Portobello Mushrooms with Goat Cheese and Sun Dried Tomatoes

by Meri on June 30, 2014

portobello mushroom

Me: Grilling that lovely rustic portobello mushroom oozing with goat cheese and sun-dried tomatoes.

Grant: WHAT is THAT?!

Me: a Portobello Mushroom

Grant: Are you going to eat it???!!!

Me: In Deed

I get it…not everything is kid friendly but exposing them to all types of recipes and cuisines helps them acquire a broad acceptance of foods later in life.

We just happened to be grilling chicken and all the veggies I had in the refrigerator. I had a few small Portobello mushrooms and decided I wanted to go meatless and opted for this lovely jewel. So simple to make and one of my favorites. 

My kids were fascinated with this creation of mine. What is this big mushroom thing. Grant questioned if it was alive before I cooked it…well sort of. They touched it, smelled it and Birdie even licked a small bite. No one took an actual bite, but it still makes me happy to see them explore new foods. Research shows the more exposure kids have to a variety of foods shapes how they eat in the future, meaning those foods are more accepted. 

Take it from someone who grew up in the state of Washington yet her Italian family regularly ate ox tails and cod in our spaghetti sauce…seems completely normal! I still love these foods and enjoy experimenting with new foods. 

So even if your kids won’t eat something…let them see it, touch it and smell it…

Enjoy this recipe from the Glycemic Index Cookbook for Dummies…it is a great choice for Meatless Mondays! 


Stuffed Portobello Mushrooms

grilled portobello with goat cheese, sun dried tomatoes and spinach

  1. 1 Tablespoon olive oil
  2. 1 shallot, minced
  3. 2 Tablespoons dry white wine
  4. 4 cups fresh baby spinach
  5. 1/3rd cup chopped sun dried tomatoes
  6. One 4-ounce container crumbled goat cheese
  7. 6 medium portobello mushrooms, stem removed, and inside gills scraped out with a spoon
  8. Nonstick cooking spray
  9. Salt and pepper to taste
  1. In a large skillet, heat the olive oil over medium heat. Add the shallot, and cook until it’s softened, about 3 minutes
  2. Add the wine, spinach, and sun-dried tomatoes, and cook, stirring occasionally, until the spinach is just wilting, about 1 minute. Remove from the heat, and place the mixture in a small bowl to completely cool.
  3. After spinach mixture is cool, stir in the goat cheese. Place mushrooms with their openings facing up on a large plate. Fill each mushroom with the spinach-cheese mixture until it’s filled slightly over the top.
  4. Spray the grill with nonstick cooking spray; then heat it to medium high heat. Place the stuffed mushrooms on the grill, and cook them uncovered until the mushrooms are moist and softened, about 10 minutes. Season the mushrooms with salt and pepper to taste and serve.
  1. Add a little fresh basil when cooking the spinach for a more sweet taste.
  2. Recipe from The Glycemic Index Cookbook for Dummies, 2011, Wiley and Sons,
3 Tomatoes



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