Categories: Sides

Ingredients

• 2 Portobello mushroom caps
• 2 tsp olive oil, divided
• 1 garlic clove, minced
• 3/4 cup minced onion
• 1 1/2 tsp chopped fresh oregano
• 1/2 cup bagged baby spinach leaves
• 1/4 cup grated Parmesan
• 1/3 cup Italian-seasoned panko
• 1 1/2 tsp balsamic vinegar
• 1/2 tsp black pepper

Directions

1. Prepare grill.

2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.

3. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add garlic and onion; saute 2 minutes. Add oregano and spinach; saute 1 minute or until spinach wilts.

4. Transfer spinach mixture to a medium bowl; stir in remaining 1 tsp oil, cheese, panko, vinegar, and pepper. Divide filling evenly between mushrooms, spooning onto gill sides.

5. Grill 7 minutes. Serve immediately.

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