Lunch: Grilled Stuffed Portobello Mushrooms

A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Grilled Stuffed Portobello Mushrooms

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

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

Instructions

Prepare grill.
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
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.
Grill 7 minutes.
Serve with: Grilled Tomato Salad

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