Grilled Stuffed Portobello Mushrooms

Serving Size
1 mushroom cap
Prep Time
5 min
Cook Time
10 min

Nutrition Information

Calories 216
Fat 8.6 g
Saturated fat 2.7 g
Monounsaturated fat 4.1 g
Polyunsaturated fat 1 g
Protein 9.6 g
Carbs 25.3 g
Fiber 3.2 g
Cholesterol 9 mg
Sodium 300 mg
Health Benefit


2 teaspoons
3/4 cup minced
1 1/2 teaspoons chopped
1/2 cup bagged
1/4 cup grated
1/3 cup Italian-seasoned
1 1/2 teaspoons
1/2 teaspoon
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  1. Prepare grill.
  2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
  4. 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.
  5. Grill 7 minutes.
  6. Serve with: Grilled Tomato Salad
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010