Grilled Stuffed Portobello Mushrooms

Ingredients

• 0.5 cup bagged baby spinach leaves 
• 1.5 teaspoons balsamic vinegar 
• 0.5 teaspoon pepper black
• 1  garlic clove minced
• 0.3 cup italian-seasoned panko (Japanese breadcrumbs)
• 2 teaspoons olive oil divided
• 0.8 cup onion minced (1 small)
• 1.5 teaspoons oregano fresh chopped
• 0.3 cup parmesan cheese grated
• 9 inch portobello mushroom caps 

Equipment

• bowl
• frying pan
• grill

Directions

1. Prepare grill.
2. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
4. Add garlic, and onion; saut 2 minutes.
5. Add oregano and spinach; saut 1 minute or until spinach wilts.
6. Transfer spinach mixture to a medium bowl; stir in remaining 1 teaspoon oil, cheese, panko, vinegar, and pepper. Divide filling evenly among mushrooms, spooning onto gill sides.
7. Grill 7 minutes.
8. Serve with: Grilled Tomato Salad