25 Fourth of July recipes to test out now
© Rachel Cooks
Grilled Portobella mushrooms with spinach and cheese
These grilled Portobella mushrooms with spinach and cheese make for a great vegetarian main dish that you can throw on the grill during a cookout. They're stuffed with cream cheese, cheddar and spinach to make an extra-filling, vegetarian option. You could even use these as a replacement for a meat patty in a burger so that no one misses out on the fun! Or you can serve them as an original side dish in place of baked potatoes or corn on the cob.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!