Grilled Stuffed Portobello Mushrooms
Oxmoor House
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
nessalynn21's Review
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ainfanzon's Review
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jaguar28's Review
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ehoppen1's Review
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financiallyfit's Review
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
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TSchnath's Review
Really tasty. Made these for my vegetarian neice. They were well received by all. Will make again for sure! Yum!
christine50's Review
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
For a lower carb version, add chopped walnuts instead of the panko--or replace part of the panko with walnuts.
ktleyed's Review