Main Dish

Grilled Stuffed Portobello Mushrooms

Serving Size

1 mushroom cap

Servings

2

Prep Time

5 min

Cook Time

10 min

Ingredients

2 (4 1/2-inch)

portobello mushroom caps

2 teaspoons

olive oil

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

Nutrition Information

Sodium	300 mg
Saturated fat	2.7 g
Protein	9.6 g
Polyunsaturated fat	1 g
Monounsaturated fat	4.1 g
Fiber	3.2 g
Fat	8.6 g
Cholesterol	9 mg
Carbs	25.3 g
Calories	216

Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010

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