Grilled Stuffed Portobello Mushrooms
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.
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
Instructions
Prepare grill.
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
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