Oxmoor House
Prep Time
5 Mins
Cook Time
10 Mins
2 servings (serving size: 1 mushroom cap)

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

How to Make It

Step 1

Prepare grill.

Step 2

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.

Step 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.

Step 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.

Step 5

Grill 7 minutes.

Step 6

Serve with: Grilled Tomato Salad

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews

ktleyed's Review

May 13, 2014
I loved these! Will definitely make again. I think I added more pepper than stated, but loved it with an extra kick.

nessalynn21's Review

August 27, 2013

ainfanzon's Review

August 22, 2013

jaguar28's Review

August 22, 2013

ehoppen1's Review

July 26, 2012

financiallyfit's Review

September 18, 2011
This is so tasty, you almost forget it is actually fairly healthy. The entire family enjoyed this dish including the meat eaters.

BearCat's Review

September 15, 2011

TSchnath's Review

September 07, 2011
Really tasty. Made these for my vegetarian neice. They were well received by all. Will make again for sure! Yum!

christine50's Review

September 03, 2011
I think I must have used too much onion or too much cheese...I think next time I'll cut back on the minced onion and maybe just chop them? Or used fresh grated cheese instead of the dry stuff -- I think that would have tasted better. It's worth a 2nd shot!

Pinkglow7's Review

August 22, 2011
For a lower carb version, add chopped walnuts instead of the panko--or replace part of the panko with walnuts.