Grilled Stuffed Portobello Mushrooms (CL)
By goldens64
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House
2010
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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
Details
Servings 2
Preparation time 5mins
Cooking time 15mins
Adapted from myrecipes.com
Preparation
Step 1
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.
Serve with: Grilled Tomato Salad
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