Last fall I was running through Kroger grabbing a few last-minute items for our outdoor camping trip when I spotted these pre-made, delicious-looking portobello mushrooms that only required heating. What’s really funny about the fact that I thought they looked yummy is that I’ve never been a fan of mushrooms. Portobellos are about the only ’shroom I will eat because they have a firmer and not-so-slimy texture.

Even if you don’t think you’d like these, I urge you to try them. I’ve not had anyone try them and tell me they wouldn’t eat them. Hubby thinks they taste like steak, and though I wouldn’t go that far, they are the only decent best tasting mushroom I’ve ever had.

After I bought the pre-made ones, I figured out the ingredients they used and started making them on my own. Depending on the time of year, and the price of portabellos, you can save a few dollars doing it this way.

Italian Grilled Portobella Mushrooms

You’ll need either a cool grill (Let the coals turn to ash, then move most of them to the side and cook over just a few.) or a toaster oven. (If you are the type of camper that likes a little more civility than roughing it.)

INGREDIENTS
Portobello Mushroom Caps (The ones I bought this past week were called Baby Bellas, but were still a good size.)
Spinach Leaves
Grated Italian Cheeses (You can buy a cheese blend with Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano that works great for these.)
Italian Seasoning
Cooking Spray (Like Pam)

DIRECTIONS
Lightly spray the tops of the portobello caps with the cooking spray then turn them over and into the cap place 2 – 4 spinach leaves. Place a heaping amount of the cheese mixture on the leaves and then sprinkle liberally with the Italian seasoning.

Place on cool grill or bake in toaster oven until the cheeses are thoroughly melted and bubbly, about 20 minutes.

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