Recipe of the Week: Grilled Stuffed Mushrooms

We love grilling veggies at Rebecca Lane, but portobello mushrooms can be a meal all themselves. Serve this recipe as an appetizer, side dish, or a main dish.

Enjoy!
Stacy

Grilled Stuffed Mushrooms

Ingredients:

• 10-12 ounces baby spinach, washed
• olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomatoes, chopped
• 1/4 cup black olives, diced
• salt
• black pepper
• 4 large portobello mushrooms
  
• 1/4 cup bread crumbs
• 1/4 cup sun dried tomatoes, finely chopped
  

Directions:

1. Place spinach in a large saucepan and cook for 2 minutes until wilted; stir constantly. Remove from heat and drain out excess liquid. Add olive oil and add onion and garlic to pan. Cook until tender. Add tomatoes, olives, salt, and pepper to mixture. Cook for 2-3 minutes.

2. Preheat grill. Remove mushroom stems and spoon out. Brush olive oil on mushroom caps. Season with additional salt and black pepper. Place on grill and cook over medium heat for 5-6 minutes, turning once. Remove from grill.

3. Spoon spinach mixture into mushrooms. In small mixing bowl, combine bread crumbs with sun-dried tomatoes and salt and pepper. Top spinach with bread crumb mixture. Place stuffed mushroom caps on grill for an additional 5-10 minutes. Remove from heat and serve.

Image courtesy of Google Images