Grilled Stuffed Portabello Mushrooms

Amount per serving Calories: 216 Calories from fat: 0.0% Fat: 8.6g Saturated fat: 2.7g Monounsaturated fat: 4.1g Polyunsaturated fat: 1g Protein: 9.6g Carbohydrate: 25.3g Fiber: 3.2g Cholesterol: 9mg Iron: 1mg Sodium: 300mg Calcium: 146mg
Photo by Mishell R.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from myrecipes.com

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. Serve with: Grilled Tomato Salad

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