Filled with richly flavored crimini mushrooms, spinach, and cheddar cheese, these stuffed chicken breasts are perfect on the grill. Don’t forget that pinch of nutmeg. It is the oh-so-good touch with the savory filling.

This recipe was originally published in the February 2012 issue of Missouri Life.

Photo by Andrew Barton

Grilled Chicken Breast Stuffed with Mushrooms, Spinach, and Sharp Cheddar Cheese

From “Thee Tillamook Cheese Cookbook”

4 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
1/2 medium onion, diced

1 cup small crimini mushrooms, sliced
Salt to taste
Black pepper, freshly ground, to taste
2 cloves garlic, minced
4 ounces frozen chopped spinach, thawed and squeezed dry
Pinch of ground nutmeg
2 cups sharp cheddar cheese, shredded

1. Heat a medium-sized sauté pan over medium-high heat. Add the olive oil and sauté the onions until soft, about 5 minutes. Add the mushrooms and season with salt and pepper. Sauté for an additional seven minutes. Add the garlic and cook for three minutes. Remove from the heat and cool to room temperature. Stir in the drained spinach and nutmeg. Add the cheese and stir to combine. Preheat the grill to medium-high.

2. On a cutting board, slice a pocket two inches deep along the length of each breast. Stuff each breast evenly with the mushroom, spinach, and cheese mixture. Secure with a toothpick. Season with salt and pepper.

3. Lightly brush the grill rack with the remaining oil. Grill the chicken breasts for six minutes, turn, and cook for an additional six minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees. Serve with couscous, rice, or salad.

Serves 4