Rating: 5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
2 servings (serving size: 1 mushroom cap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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

  • 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.

  • 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.

  • Grill 7 minutes.

  • Serve with: Grilled Tomato Salad

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

216 calories; fat 8.6g; saturated fat 2.7g; mono fat 4.1g; poly fat 1g; protein 9.6g; carbohydrates 25.3g; fiber 3.2g; cholesterol 9mg; iron 1mg; sodium 300mg; calcium 146mg.
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