On the Go Cooking Show | Cooking with Brett and Lena Coleman

Stuffed Portobellos Recipe

Published in Lunch Recipes
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These stuffed portobello mushrooms make a great lunch when accompanied by asparagus and/or a small salad. They also make a great appetizer or side dish for your next dinner party!

Additional Info

  • Ingredients:
    1. 4 large portobello mushroom caps
    2. 2 Tbs extra-virgin olive oil
    3. 2 garlic cloves; finely chopped
    4. 1 cup organic baby spinach
    5. 1 tsp oregano; fresh or dry, finely chopped if fresh
    6. 1/2 cup Parmesan cheese
    7. 1/2 cup breadcrumbs; we prefer panko, Italian style
    8. 1 Tbs balsamic vinaigrette
    9. sea salt & pepper; a pinch of each
  • Directions:
    1. Preheat either a stove-top or outdoor grill.
    2. In a large skillet, add olive oil & garlic, cook until garlic becomes light brown.
    3. Add mushroom caps & cook for 2-3 minutes.
    4. Remove caps from pan & place on a separate plate, set aside.
    5. Add spinach & oregano to hot pan and cook until spinach slightly wilts.
    6. Transfer spinach to a large mixing bowl and add 1 Tbs olive oil, cheese, breadcrumbs, vinaigrette, salt & pepper.
    7. Mix all ingredients well.
    8. Fill each mushroom cap with mixture and grill for 5-7 minutes.
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