Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes
I modified this recipe to suit my own tastes.
- 4
Ingredients
- Filling:
- 10 ounces baby spinach leaves, rinsed
- Extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 2 teaspoons finely chopped garlic
- 1 cup finely diced ripe tomato
- 1/4 cup oil-packed, sun-dried tomatoes, thinly sliced
- Kosher salt
- Freshly ground black pepper
- :
- 4 large portabello mushrooms, 5 to 6 inches in diameter
Preparation
Step 1
1. In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.
2. Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.
3. Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1/4 teaspoon salt. Brush the cooking grates clean. Grill the mushrooms, smooth sides up, over direct medium heat, with the lid closed, until well marked, about 5 minutes. Transfer to a work surface, smooth sides down. Close the grill’s lid to maintain the heat inside. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.
4. Grill the mushrooms, smooth sides down, over direct medium heat, with the lid closed, until browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm.