ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Stuffed Portobello Mushrooms

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 2 servings (serving size: 1 mushroom cap)
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

Nutrition Information

  • calories 216
  • caloriesfromfat 0.0 %
  • fat 8.6 g
  • satfat 2.7 g
  • monofat 4.1 g
  • polyfat 1 g
  • protein 9.6 g
  • carbohydrate 25.3 g
  • fiber 3.2 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 300 mg
  • calcium 146 mg

How to Make It

  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

Cooking Light Fresh Food Fast Weeknight Meals