Oxmoor House
Recipe from Oxmoor House

A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.

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

Preparation

Cook Time:
Prep Time:

  1. 1. Prepare grill.
  2. 2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
  3. 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. 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. 5. Grill 7 minutes.
  6. Serve with: Grilled Tomato Salad
Cooking Light Fresh Food Fast Weeknight Meals,
2010