3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated fontina cheese
1 clove garlic, minced
2 cups firmly packed fresh spinach, finely chopped
salt and pepper to taste
DirectionsPreheat the grill to medium heat.
Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms. Also remove the stems. Rub oil onto the outside of the mushrooms.
In a mixing bowl, mix together softened cream cheese, fontina, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between three prepared mushroom caps.
Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a serving dish and serve immediately.