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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Servings:
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Ingredients
  • 10 ounces fresh spinach leaves - rinsed
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1/2 cup onion - chopped
  • 2 teaspoons garlic - minced
  • 1 cup ripe tomato - diced
  • 1/4 cup oil packed sun-dried tomatoes - thinly sliced
  • 1/2 cup fresh basil - rough chopped
  • salt and pepper to taste
  • 4 large portobello mushroom 5-6 inches in diameter
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup parmesan cheese - shredded
Container: medium saucepan, grill, small bowl
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • 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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