These stuffed portobello mushrooms make a great lunch when accompanied by asparagus and/or a small salad. They also make a great appetizer or side dish for your next dinner party!
- Ingredients:
- 4 large portobello mushroom caps
- 2 Tbs extra-virgin olive oil
- 2 garlic cloves; finely chopped
- 1 cup organic baby spinach
- 1 tsp oregano; fresh or dry, finely chopped if fresh
- 1/2 cup Parmesan cheese
- 1/2 cup breadcrumbs; we prefer panko, Italian style
- 1 Tbs balsamic vinaigrette
- sea salt & pepper; a pinch of each
- Directions:
- Preheat either a stove-top or outdoor grill.
- In a large skillet, add olive oil & garlic, cook until garlic becomes light brown.
- Add mushroom caps & cook for 2-3 minutes.
- Remove caps from pan & place on a separate plate, set aside.
- Add spinach & oregano to hot pan and cook until spinach slightly wilts.
- Transfer spinach to a large mixing bowl and add 1 Tbs olive oil, cheese, breadcrumbs, vinaigrette, salt & pepper.
- Mix all ingredients well.
- Fill each mushroom cap with mixture and grill for 5-7 minutes.