Grilled Stuffed Portobello Mushrooms
Grilled portabella mushrooms filled with veggies and sun dried tomatoes for flavor that is out of this world!
Servings: 2 Servings
Calories: 132kcal
Ingredients
- 2 portobello mushroom caps
- 1/2 cup sweet onion , diced
- 1/4 cup sweet red pepper , diced
- 1/4 cup sun dried tomatoes , chopped
- 1 zucchini , diced
- 1 garlic clove , minced
- 1 teaspoon dried basil
- 1 teaspoon dired oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups baby spinach
- 1/8 cups breadcrumbs , gluten-free if needed
Optional: Olive oil and salt for grilling the portobellos
Instructions
- Dice onion, sweet pepper and zucchini.
- In skillet over medium heat, water sauté your onion and pepper for 3 minutes. Add zucchini and garlic clove and continue to water saute until tender 2-3 minutes. Add in fresh spinach and saute until just wilted.
- Remove from heat, stir in sun dried tomatoes, all seasonings and breadcrumbs. Keep mixture warm.
- Prepare portobello mushrooms for grill. Wash and cut out middle stem. Brush both sides with small bit of oil (if using oil) and sprinkle with salt. Grill on a grill pan or hot oiled grates for 7 minutes each side.
- After grilling, fill each mushroom with your reserved mixture!
Nutrition
Calories: 132kcal