A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.
Oxmoor House MARCH 2010
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
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