Alright, something for the vegetarians: portobello mushrooms, stuffed with tons of great flavors and good things for you, like spinach, sundried tomatoes, Greek Kalamata olives, onions and shallots. We ate this as a side dish, but it's hearty enough to stand on its own.
Grilling time: 10-15 minutes
- 6 oz baby spinach leaves
- extra virgin olive oil
- 1/8 cup yellow onion, minced
- 1/8 cup shallots, minced
- 1 tsp. garlic, minced
- 1/2 cup finely diced ripe tomato
- 1/8 cup oil-packed, sun-dried tomatoes, thinly sliced
- 1/4 cup pitted Kalamata olives, coarsely chopped
- Kosher salt
- freshly ground black pepper
- 2 large portabello mushrooms, 5-6 inches in diameter
- 1/8 cup Panko bread crumbs, lightly toasted (heat in a pan over medium heat until slightly golden)
1. In a large pan over high heat, cook spinach until just wilted, 1-2 minutes. Stir frequently.
2. Drain until cool in a sieve. Squeeze the rest of the liquid with your hands, then roughly chop the spinach.
3. Wipe out the pan, and warm 2 tbs. of olive oil over medium heat. Add onion and shallots, cook until golden, about 5 minutes.
4. Add garlic, cook for additional 30 seconds. Add diced tomatoes and cook for 1 minute, stirring occasionally.
5. Add the spinach, sun-dried tomatoes, olives and salt and pepper to taste. Cook until moisture evaporates, 1 to 2 minutes, stirring occasionally. Remove pan from heat.
1. Remove and discared stems from the mushrooms. Scrape out the black gills underneath the mushroom caps with a small paring knife or spoon.
2. Generously spray or brush mushrooms with oil and season with salt.
3. Spoon the filling onto the caps, spreading evenly to the edges. Toss Panko with salt and pepper to taste, and 1 tsp. oil.
Sprinkle Panko mixture over filling.
4. Grill mushrooms, mushroom side down over direct medium heat until crumbs are browned and the mushrooms are tender, 10-15 minutes. The mushrooms will shrink.
Like Food for Hunters on Facebook!