Spinach Stuffed Portobellos
Active Time: 15 minutes
Total Time: 25 minutes
Schnucks nonstick cooking spray (optional)
1 (4-count) package portobello mushrooms (16 ounces)
3 teaspoons California Olive Ranch® extra virgin olive oil, divided
1/2 large onion, finely chopped (about 1 cup)
2 garlic cloves, crushed with press
1-1/2 cups packed fresh baby spinach leaves
2 tablespoons finely chopped fresh oregano leaves
1/2 cup panko breadcrumbs
1/2 cup shredded Parmigiano-Reggiano cheese
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)
1. Prepare outdoor grill for direct grilling over medium heat (or lightly spray grill pan with cooking spray and preheat over medium heat just before cooking). Remove any stems from mushrooms; coarsely chop stems and set aside. With small spoon, scrape out and discard dark gills from underside of mushroom caps.
2. In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add chopped mushroom stems, onion and garlic; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Add spinach and oregano; cook 1 to 2 minutes or until spinach wilts, stirring. Remove skillet from heat; stir in breadcrumbs, cheese, vinegar, pepper, salt, if using, and remaining 1 teaspoon oil. Evenly spoon filling into gill side of mushroom caps.
3. Place mushroom caps, filling side up, on hot grill rack; cook 7 to 9 minutes or until mushrooms are tender and filling is heated through.
Each serving: about 180 calories, 8 g total fat (3 g saturated), 10 mg cholesterol, 280 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g sugars, 9 g protein