Healthy Grilled Portobello Mushrooms With Spinach

Last night my husband grilled up some portobello mushrooms on the barbecue and “wow” were they good (and super healthy)!

You can find stemmed portobello mushrooms at Trader Joes. All you need to do is wash ‘em.

What you need: 4 stemmed portobello mushrooms, olive oil, balsamic vinegar, 1 shallot, garlic powder, cracked pepper, dijon mustard, baby spinach leaves, iberico cheese.

Directions:

Mix the following in a small bowl: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 minced shallot, garlic powder, cracked pepper (we didn’t have any garlic so we used garlic powder).
Add the mushrooms, gill-side up, into a gallon sized zip-loc bag. Pour the mixture over the mushroom caps and let them soak for a couple of minutes. You’ll need to save some of the mixture (add a little dijon mustard) to drizzle over spinach when done.
Grill on the barbecue, cap side up, for about 5 minutes. Flip over and grill for another 5 minutes, or until tender.
When done top the mushrooms with some fresh baby spinach leaves and a thin slice of iberico cheese.
Drizzle some of the mixture over the top.

Enjoy!

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Sincerely,

Lisa

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