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Grilled Stuffed Portabello Mushrooms

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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

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Rate this recipe 4.6/5 (18 Votes)

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

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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