Grilled Spinach - Stuffed Portobello Mushrooms

Dish type
Side
Serves
32
Ready in
37 min.
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Ingredients

  • 8 portobello mushrooms ( 3 - to 4 - inch diameter)
  • 2 tbsp. olive oil
  • 1 pkg. (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix
  • 2 cups loosely packed baby spinach leaves, finely chopped
  • 1/2 cups roasted red pepper strips

Directions

Prep Time
15 min.
Ready in
37 min.
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  1. HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
  2. REMOVE stems from mushrooms; scrape off gills. Brush outsides of mushroom caps with oil. Combine remaining ingredients; spoon into caps.
  3. COVER grill grate (over unlit burner) with foil. Place mushrooms on foil; cover grill with lid. Grill 18 to 22 min. or until mushrooms are tender and filling is heated through, monitoring for consistent grill temperature. Cut into wedges.
  4. Special Extra: Drain and flake 1 can (4.25 oz.) lump crabmeat. Add to spinach mixture before spooning into mushroom caps. Continue as directed.
  5. How to Scrape the Mushroom Gills: The gills of the portobello mushrooms are the black linings on the undersides of the mushrooms. Use a spoon to carefully scrape them off the caps.
  6. Nutrition Bonus: These delicious vegetable-based appetizers can fit into a healthful eating plan.

Nutritional Information

Per Serving
Calories 30, Total Fat 2g, Saturated Fat .5g, Cholesterol less than 5mg, Sodium 95mg, Carbohydrate 2g, Protein 2g
Calories30
Total Fat2g
Saturated Fat.5g
Cholesterolless than 5mg
Sodium95mg
Carbohydrate2g
Fiber0g
Sugars0g
Protein2g
Vitamin A8%DV
Vitamin C2%DV
Calcium4%DV
Iron0%DV