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Greek-style Grilled Portobello Mushrooms Recipe

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This recipe for Greek-style Grilled Portobello Mushrooms is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large portobello mushrooms without stems (about 20 oz.)
1 tbsp. olive oil
3 green onions, finely chopped
1 med. yellow onion, finely chopped (1 c.)
1 ripe roma tomato, diced (about 1/3 c.)
2 cloves garlic, peeled and finely chopped (about 1 tsp.)
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp allspice
1 tbsp lemon juice
4 oz. crumbled feta cheese
1 c. long-grain rice, cooked according to package directions
Directions:
Directions:
Wash tops of the mushrooms caps gently under cold running water. Be careful not to get water into the delicate gill area. Set aside on a platter or plate. Drain the spinach in a colander and squeeze some of the excess moisture out with your hands. Spinach should be moist but not dripping. In a skillet, heat the olive oil over medium-high heat. Add the green onion and yellow onion and cook, stirring frequently for 3 to 4 min. Add the spinach, tomato, garlic, oregano, dill, salt, and allspice and cook, stirring occasionally for about 5 min. longer Stir in the lemon juice and transfer the mixture to a bowl. Stir in the crumbled feta cheese. Stuff the mushroom caps with the spinach mixture. Grill over low heat on a grill for 12 to 15 min., until the mushrooms are soft and tender. While the mushrooms are grilling, cook the rice according to the package directions. Make a pile of rice on the center of each plate and place the grilled mushroom on top. The rice absorbs the juices from the mushroom.

 

 

 

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