 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: medium saucepan, grill, small bowl
Servings: 4
|  | | 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 |
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