Kale and Boursin-Stuffed Grilled Portobellos

By Ann Fulton

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Mushrooms were never something I ate a lot of growing up, but my husband has always adored them.  Since marrying him a few years back (almost 18 to be precise!), I have grown to appreciate the flavor and texture of a wide variety of mushrooms.  They are so meaty and satisfying, and their earthy flavor is enhanced by roasting and grilling.

My initial thought when I devised this recipe was to make a portobello burger and also to use some kale from my garden.  We ended up eating them sans bun the first night, but enjoyed the leftovers hamburger-style the next day.  The Boursin cheese works as a simple yet delicious binder for the kale.  Spinach works well, too.   Asiago and gruyere cheese are great choices if you want to melt some extra cheese over the top or want a gooier filling. This time around, I topped with about a teaspoon of extra Boursin during the last minute or so of grilling, and then garnished with some fresh thyme.

Kale and Boursin-Stuffed Grilled Portobellos
Although typically I make these with kale, spinach is a fine substitute.
  • 4 medium portobello mushrooms
  • olive oil for brushing mushrooms
  • 5 ounces fresh kale, chopped, cooked and drained (see note)
  • 1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese (softened)
  • 3 tablespoons grated onion
  • 1/8 teaspoon kosher or sea salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme, minced, and a few teaspoons extra cheese for topping
  1. Preheat your grill.
  2. Gently clean the mushrooms and remove the gills with a spoon. Brush all over with olive oil and set aside.
  3. For the filling, mix the kale, cheese, onion, salt and pepper, and optional thyme together in a bowl.
  4. Stuff the mushrooms, dividing the filling evenly among the mushrooms.
  5. Turn the heat off on one side of the grill so you can cook the mushrooms over indirect heat. Place the mushrooms on the cool side of the grill, stuffed side up. Cover and cook until filling is bubbling and the mushrooms are well seared, 15-20 minutes. During the last couple minutes, top with additional cheese, if desired.
  6. Remove from grill and serve immediately.
  • For easy preparation of the kale, I first remove any tough stems then coarsely chop. Either steam in the microwave or on the stove top until wilted. This will only take a couple of minutes. I like to wring out the extra moisture in a clean tea towel or heavy-duty paper towel.
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