Portobello Mushrooms - Stuffed and Grilled
 
Prep time
Cook time
Total time
 
Recipe type: Side or Entree
Serves: 4 servings
Ingredients
  • 4 Portobello mushrooms (the big ones, not the baby bellas)
  • Drizzle of balsamic vinegar (about 1 Tbsp per mushroom)
  • 8 oz bag of fresh spinach
  • 2 cloves garlic, minced
  • ½ red bell pepper, chopped
  • ½ medium onion or 1 small onion, peeled and chopped
  • ½ large apple or 1 small, peeled and chopped
  • 1 stalk celery, chopped
  • 2 Tbsp olive oil plus more if necessary
  • ½ tsp hot smoked paprika
  • 1 cup gluten free breadcrumbs
  • 1 Tbsp crushed or rubbed sage
  • Salt and freshly ground black pepper
Instructions
  1. Remove stems from mushrooms and chop and reserve stems.
  2. Scrape out gills and discard.
  3. Poke inside of mushroom caps with a fork , drizzle with balsamic vinegar and set aside for about a half hour.
  4. Heat a grill on low.
  5. Meanwhile heat 1 Tbsp olive oil in a large skillet, add spinach and wilt about 3 minutes.
  6. Add minced garlic and a little salt and black pepper and cook about another 30 seconds until aroma comes.
  7. Remove spinach and garlic to a cutting board.
  8. Once cool enough, chop spinach.
  9. Add remaining 1 Tbsp olive oil to skillet and sauté red bell pepper, onion, celery, and hot smoked paprika 2 minutes.
  10. Add apple to skillet and sauté about another 3 minutes until vegetables are softened.
  11. Add sage and breadcrumbs. Add a little more oil if pan is dry. Stir constantly until well-mixed and lightly toasted about 3 minutes.
  12. Add spinach back in and stir to mix.
  13. Place mushroom caps (not stuffed) on grill and cook cover down for 5 minutes. (If using charcoal, push coals to one side and cook on other side of grill.)
  14. Turn mushroom caps over and grill 5 more minutes.
  15. Stuff mushroom caps and grill about another 10 minutes until tender and stuffing is heated through.
Recipe by Savory Nature at http://savorynature.com/2016/05/11/portobello-mushrooms-stuffed-grilled/