Grilled Stuffed Portobello Mushrooms |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe. Ingredients:
2 (4 1/2-inch) portobello mushroom caps |
2 teaspoons olive oil, divided |
1 garlic clove, minced |
3/4 cup minced onion (1 small) |
1 1/2 teaspoons chopped fresh oregano |
1/2 cup bagged baby spinach leaves |
1/4 cup grated parmesan cheese |
1/3 cup italian-seasoned panko (japanese breadcrumbs) |
1 1/2 teaspoons balsamic vinegar |
1/2 teaspoon black pepper |
Directions:
1. Prepare grill.
2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
4. Transfer spinach mixture to a medium bowl; stir in remaining 1 teaspoon oil, cheese, panko, vinegar, and pepper. Divide filling evenly among mushrooms, spooning onto gill sides.
5. Grill 7 minutes.
6. Serve with: Grilled Tomato Salad
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