Grilled Stuffed Portobello Mushrooms

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

Yield: 2 servings (serving size: 1 mushroom cap)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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

  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
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