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    Grilled Portobellos Stuffed with Spinach and Goat Cheese

    Submitted by Pam Norby

    Pam, of Amery, Wis., shared a recipe that’s extremely versatile. "You may add shrimp, scallops, crab, cooked diced chicken, or cooked cubed steak to the stuffing mix," she writes. "This would be great served atop buttered pasta."


    • 3 Tbsp. butter
    • 1 small onion diced
    • 1 tsp. garlic minced
    • ½ tsp. dried basil
    • ½ tsp. dried oregano
    • Salt and pepper, to taste
    • 5 oz. frozen spinach cooked and drained
    • ½ cup long-grain white rice, cooked
    • ¼ cup goat cheese
    • 4 large portobello mushrooms, stemmed
    • 1 cup fresh bread crumbs
    • 2 Tbsp. butter, divided


    In a small pan over medium heat, melt butter. Add onions and sauté for 5 minutes. Add garlic, basil, oregano, salt, and pepper, and cook 1 minute. Add spinach, rice, and goat cheese; stir to combine well. Top each mushroom equally with the spinach mixture. Spread the fresh breadcrumbs evenly over the topping and dot each equally with butter. Place mushrooms on upper rack of grill and cook for 20-30 minutes or until nicely browned.