Mushrooms stuffed with spinach
Mushrooms stuffed with spinach – vegetarian treats perfectly grilled Spinach-stuffed mushrooms from the grill. KIKKOMAN shows you how to prepare this vegetarian classic on the grill, deliciously seasoned with KIKKOMAN soy sauce. Treat your guests to the taste of local mushrooms.
- Brush the mushrooms (do not wash them). Twist out and finely chop the stems; reserve the caps. Wash and pat dry, then finely chop the spinach. Wash, halve, deseed and finely chop the pepper. Peel and finely chop the onion.
- Melt the butter in a frying pan on top of the hot grill, add the onion and fry until golden brown. Add the mushroom stems, spinach and pepper, and stir. Add the KIKKOMAN soy sauce and season with pepper.
- Leave the vegetables to cool a little, then crumble in the herb cream cheese and stir to combine. Check the seasoning and add more pepper. Fill the mushroom caps with the vegetable mixture.
- Grill the mushrooms on a grilling plank over indirect heat for 10–15 minutes (depending on size).