Print pagePDF page

What happens when you combine white wine, garlic, olive oil, feta, spinach and herbs with a thick and meaty portobello mushroom cap and a really hot grill pan?

A super-fast and delicious light summer dinner!

You may have seen mushroom caps topped with spinach and cheese, under plastic wrap in the “ready to cook” section of the produce aisle at your local grocery store. While these mushrooms may taste pretty good, they are missing the step that elevates them from “pretty good” to “oh my goodness, can I have another?”

That step is the marinade – a lovely white wine, olive oil, lemon juice and garlic bath for your mushroom caps. In just 20-30 minutes, the mushrooms will absorb all of that delicious goodness, making them extra tasty.

Portobello-mushroom-marinade

Portobello mushrooms are the same as cremini mushrooms – the golden brown button type – that have been allowed to grow to full size. Because they are thick and require a fork and knife, they are a good replacement for meat at the dinner table.

There are reasons beyond taste to eat mushrooms.  The unique phytonutrients in mushrooms boost white blood cells and support a healthy immune system. This helps our bodies fight arthritis, cancer and cardiovascular disease.

Ready to dig in? Here’s the recipe.

Greek-portobello-grill

Greek Marinated Stuffed Portobellos

Serves 2

4 large portobello mushrooms (look for thick and meaty caps)
1/2 cup olive oil
1/4 cup white wine
2 garlic cloves, minced
Juice of one lemon
salt & freshly ground black pepper
baby spinach leaves (about 1 cup)
4 oz. Feta cheese, crumbled
½ cup ripe tomato, chopped (optional)
Greek or Italian Seasoning

Prep the mushroom caps by using a small spoon to gently remove most of the dark colored gills from the underside of each mushroom. Trim off the stem. Place the mushrooms in a rimmed dish or in a large food storage bag.

In a small bowl, whisk together the olive oil, wine, lemon juice and minced garlic. Pour over mushrooms in the dish or bag. Spoon the marinade over the caps, or turn the bag occasionally, until most of the marinade is absorbed, about 20-30 minutes.

Preheat a cast-iron grill pan on medium-high.

Place the mushrooms bottom side up. Sprinkle with a small amount of salt and pepper. Top with baby spinach, feta cheese and tomatoes as desired. Sprinkle on some Greek or Italian herbs.

Place the mushroom caps on the hot grill pan and cover with a lid. They should be done in about 5 minutes, depending on the size. Remove, and serve warm.