"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greek-style Grilled Portobello Mushrooms Recipe

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This recipe for Greek-style Grilled Portobello Mushrooms, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Observer
Added: Thursday, December 6, 2007


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

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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