Grilled Portobello Mushrooms

By krystallondon

This is a quick, easy recipe that will provide enough food for two. If you wish to serve more, double the recipe. These mushrooms store well in the refrigerator and taste great as leftovers.

Ingredients

• 2 large portobello mushrooms
• Olive oil or vegetable oil spray
• Salt
• Pepper
• 2 teaspoons olive oil
• 1 cup finely chopped onions
• 3 cloves garlic
• 2 cups spinach, chopped
• 1/4 cup chopped walnuts
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 2 tablespoons white wine

Details

Servings 2

Preparation

Step 1

1. Heat the grill or broiler

2. To prepare the mushrooms, remove the stems and baste with olive oil or spray with vegetable oil. Sprinkle the mushrooms with salt and pepper, and grill on each side until tender, about 4 minutes. If using a broiler, keep a careful eye on the mushrooms so they do not burn. Set aside.

3. In a large skillet heat the olive oil over medium heat. Add the onions, garlic, spinach, and walnuts and saute for 4 to 5 minutes, or until soft. Add the herbs and wine, and continue cooking until the liquid is absorbed. Place the mushrooms cap side down on a serving dish and fill with the vegetable mixture. Season with more salt and pepper if desired.

Nutritional analysis per serving
246.43 calories, 14.67 g fat (51% calories from fat) 9.20 g protein, 23.35 g carbohydrate, 0 mg cholesterol, 40.36 mg sodium