Mushrooms can be difficult to prepare on the grill. The direct flame can be too harsh to the delicate mushrooms, and leave thick, black burn marks. That’s why preparing these stuffed portobello mushrooms on a Cedar plank not only allows you to add a delicious smoky flavor, it also protects the mushrooms from direct flame.

Total Time: 25 minutes
Servings: 2


  • 5 x 11” Cedar Plank
  • 2 Portobello Mushrooms
  • 10 ounces Frozen Spinach, chopped
  • 3 Tbs. Olive Oil, divided
  • ½ Onion, diced
  • 10 Cherry Tomatoes
  • 2 tsp. Dried Oregano
  • Salt & Pepper
  • 2 Tbs. Goat Cheese

Chef's Tip

These stuffed portobello
mushrooms can be
prepared 4 hours ahead
of time.


  • Soak Cedar Plank in hot water for at least 15 minutes.
  • Preheat grill to 400°F.
  • Thaw spinach and squeeze out as much water as possible.
  • Remove stems and gills from mushrooms. Wipe clean.
  • Rub both sides of each mushroom cap with ½ Tablespoon olive oil per side.
  • Grill mushrooms for 5 minutes per side directly on grill grate. Remove from grill.
  • Sauté onion in remaining 1 Tablespoon olive oil until golden brown. Add drained spinach, cherry tomatoes, dried oregano, and salt & pepper. Stir well.
  • Gently fold in goat cheese and fill Portobello caps.
  • Place mushrooms on wet plank and grill with the lid closed for 20 minutes.
  • Keep a spray bottle of water handy for flare-ups.
  • Enjoy!