Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello MushroomsRecipe
Oxmoor House
A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.


2 servings (serving size: 1 mushroom cap)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional 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


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


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