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Stuffed Portobello Mushroom with Heirloom Tomatoes and Spinach
Makes 2 Servings
2 (4 1/2-inch) portobello mushroom caps
2 teaspoons olive oil
1 garlic clove, minced
3/4 cup minced tomatoes (3 small)
1 1/2 teaspoons chopped fresh oregano
1/2 cup spinach leaves
1/2 teaspoon black pepper
freshly grated Parmesan cheese
Prepare grill to medium heat. Remove brown gills from undersides of mushrooms using a
spoon. Prepare filling by heating 2 teaspoons olive oil in a large skillet over medium-high
heat. Add garlic, tomatoes, oregano and spinach to the skillet and sauté until the spinach
wilts. Fill the mushroom caps with tomato and spinach mixture from the skillet and grill for 6 minutes and sprinkle Parmesan cheese when ready to serve.
Prepare grill to medium heat. Remove brown gills from undersides of mushrooms using a
spoon. Prepare filling by heating 2 teaspoons olive oil in a large skillet over medium-high
heat. Add garlic, tomatoes, oregano and spinach to the skillet and sauté until the spinach
wilts. Fill the mushroom caps with tomato and spinach mixture from the skillet and grill for 6 minutes and sprinkle Parmesan cheese when ready to serve.
