Ingredients
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2 (4½-inch) Portobello Mushrooms
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2 teaspoons Olive Oil
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1 Garlic
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3⁄4 cup minced Onion
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1½ teaspoons chopped fresh Oregano
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1⁄2 cup bagged baby Spinach
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1⁄4 cup grated Parmesan Cheese
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1⁄3 cup Italian-seasoned Panko
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1½ teaspoons Balsamic vinegar
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1⁄2 teaspoon Black Pepper
Directions
A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.
Steps
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1
Done
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Prepare grill. |
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2
Done
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Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside. |
|
3
Done
|
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushroom caps, garlic, and onion; sauté 2 minutes. Add oregano and spinach; sauté 1 minute or until spinach wilts. |
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4
Done
|
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. |
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5
Done
|
Grill 7 minutes. |
