Grilled Stuffed Portobello Mushrooms

• 2 (4 1/2-inch) portobello mushroom caps
• 2 teaspoons olive oil, divided
• 1 garlic clove, minced
• 3/4 cup minced onion (1 small)
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 cup bagged baby spinach leaves
• 1/4 cup grated Parmesan cheese
• 1/3 cup Italian-seasoned panko (Japanese breadcrumbs)
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon black pepper

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. Add garlic, and onion; saute 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
4. 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.
5. Grill 7 minutes.
6. Serve with: Grilled Tomato Salad

portobello mushroom caps, olive oil, garlic, onion, fresh oregano, baby spinach, parmesan cheese, italianseasoned panko, balsamic vinegar, black pepper

Taken from www.myrecipes.com/recipe/stuffed-portobello-mushrooms (may not work)