Grilling: Spinach And Cheese Stuffed Portobellos

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8 small portobello mushrooms

2 tablespoons olive oil

1 nine-ounce package frozen chopped spinach, cooked and drained

1 container goat cheese (5.3-ounce) with garlic and herbs, or Boursin cheese

1/2 teaspoon granulated garlic

Sea salt

Freshly ground black pepper

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