I’m having a serious love affair.
This Valentine’s Day, my sweetie is big and strong, dark and swarthy. Boy is he hot!
He’s also my grill.
I finally got a real grill recently, after years of cooking on a small, propane camping grill. The poor little grill lost burner after burner until it reached the point I’d have to grill our four burgers one at a time over the one corner flame.
So, needless to say when I got the real grill, I’ve been spending every available minute with it on the porch. I’ve even grilled breakfast several times. I’ve grilled in the rain; I’ve grilled late at night. I don’t think I’ll ever tire of my grill and I think my love will just grow hotter.
These Grilled Stuffed Portobellos would be a great Valentine’s Day meal, appetizer or side dish for you and your sweetie – whoever (or whatever) they may be!
Grilled Stuffed Portobellos
4 large portobello mushroom caps, stems removed
4 oz whipped cream cheese
2 oz feta cheese, crumbled
4 slices bacon
salt and pepper
2 cups fresh spinach
3 cloves garlic, minced
1 tsp extra virgin olive oil
Cook bacon. Cool.
Heat olive oil over medium-high heat. Cook spinach and garlic in olive oil until spinach is wilted, about 3 minutes.
In a bowl, combine cream cheese, feta cheese, salt and pepper, and hot sauce to taste. Crumble back into cheese mixture. Stir in spinach and garlic, and combine thoroughly.
Spoon one-fourth of mixture into each mushroom cap.
Heat grill to medium. Place mushroom caps on direct heat, and grill until mushrooms soften but are still firm, about 6-8 minutes. Serve immediately.
Nutritional Information: Calories Per Serving: 172, Calories from Fat: 95, Fat: 11 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 31 mg, Sodium: 654 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 1 g, Protein: 14 g