Grilled Stuffed Portobello Mushrooms Recipe
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Healthy and delicious, these mushrooms are a great side or main dish.
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| Ingredients |
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10 ounces fresh spinach leaves - rinsed
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1/4 cup water
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2 tablespoons olive oil
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1/2 cup onion - chopped
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2 teaspoons garlic - minced
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1 cup ripe tomato - diced
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1/4 cup oil packed sun-dried tomatoes - thinly sliced
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1/2 cup fresh basil - rough chopped
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salt and pepper to taste
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4 large portobello mushroom 5-6 inches in diameter
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1/2 cup Italian seasoned bread crumbs
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1/4 cup parmesan cheese - shredded
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| Additional search results for: Grilled Stuffed Portobello Mushrooms | | | | recipes | | |
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Container: medium saucepan, grill, small bowl
Servings:
4
Serving Description: 1 mushroom
Prep Time: 15 minutes
Cook Time: 15 minutes
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| Directions |
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- In a saucepan over medium heat, cook the spinach in 1/4 cup of water just until it is wilted. Approximately 1-2 minutes.
- Transfer to a colander, drain and cool.
- Squeeze out the remaining liquid with your hands and roughly chop the spinach. Set aside.
- In the same saucepan, warm 2 tablespoons of olive oil.
- Add onions and cook until golden, approximately 5-7 minutes, stirring occasionally.
- Add garlic and diced tomatoes. Cook for one minute.
- Add the spinach, sun-dried tomatoes, salt and pepper and chopped basil. Remove from heat.
- Remove the mushroom stems and, with a spoon, scrape out the black gills from the underside of the mushroom caps.
- Brush or spray the tops of the mushrooms with oil and season with salt and pepper.
- Grill, caps up, for five minutes.
- Remove, place on a work surface, caps down.
- Spoon the filling into each mushroom, spreading evenly to the edges.
- In a small bowl, toss together the Italian bread crumbs and parmesan cheese.
- Salt and pepper to taste.
- Sprinkle each mushroom with cheese mixture and olive oil.
- Grill the mushrooms again, cap side down on the grill over medium heat until lightly browned on the top, approximately 5-10 minutes.
- Serve warm.
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