Yield: Serves 4
4 portobello mushrooms, stems and ribs removed
1 tsp canola oil
1/2 medium onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
2 plum tomatoes, chopped
2 cups whole wheat bread crumbs
1 lemon, zested, juiced
6 oz frozen spinach, thawed, squeezed, liquid reserved
1 yellow bell pepper, roasted and diced
1/4 cup parsley, chopped
1 tbsp balsamic vinegar
Salt/pepper to taste
In a pan over medium heat, add the canola oil. Saute the onion, garlic and jalapeno for 3-4 minutes. Add some salt and the tomatoes and saute for another 4 minutes. Remove from the heat and add the remaining ingredients. If the mixture is too dry, add the reserved liquid from the spinach.
Lightly brush the flesh side of the mushrooms with oil, and season with salt and pepper. Over medium heat, grill the mushrooms, stem side up for about 5 minutes. Flip the mushrooms and grill another 2 minutes. Remove from the grill and add the stuffing evenly over the mushrooms. Drizzle the tops of the mushrooms with canola oil and add them back to the grill. Grill for 10-15 minutes or until heated through and beginning to brown on top. Serve immediately!