Mushroom caps may already be in regular grilling rotation at your place (after all, they're an excellent meat-free substitute for burgers), but this recipe takes them to the next level with a tasty cheese-and-spinach topping.

Ingredients
3 portabella mushroom caps
1 tablespoon canola oil
4 ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
1 clove garlic, grated or finely minced
2 cups firmly packed fresh spinach, finely chopped
Salt and pepper to taste

Directions
Preheat 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. Remove the black gills and stems. Using your hands, rub oil onto the outside of the mushrooms.

In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between the mushroom caps. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a dish and serve immediately.

Image and recipe via rachelcooks.com