Grilled stuffed portobello mushrooms

Savory and satisfying, these grilled stuffed portobello mushrooms are packed with flavor.

grilled stuffed portobello mushrooms
Serving Size
1 mushroom cap
Servings
2
Prep Time
5 min
Cook Time
10 min
Health Benefit
Low Fat
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
Recipe Nutrition
Calories
216
Fat
8.6
Saturated fat
2.7
Monounsaturated fat
4.1
Polyunsaturated fat
1
Protein
9.6
Carbs
25.3
Fiber
3.2
Cholesterol
9
Sodium
300

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