Spinach-Stuffed Portobello Mushrooms

These meaty portobello mushrooms make a satisfying meal when paired with a simple salad.

Vegetable oil, for the grates

4 large portobello mushrooms

4 tablespoons olive oil, divided

2 6-ounce bags fresh baby spinach

2 cloves garlic, minced

1/2 teaspoon freshly grated nutmeg

1/4 cup finely diced red bell peppers (half a small pepper)

1/4 cup chopped pecans

1/2 cup crumbled feta cheese

Kosher salt and freshly ground black pepper

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the stems from the mushrooms and discard. Use a spoon to scrape the gills from the caps and discard. Set the mushrooms aside.

In a large pan over medium heat, warm 2 tablespoons of the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the spinach, garlic, and nutmeg. Sauté, stirring occasionally, until the spinach is wilted, 3 to 4 minutes. Remove from the heat and add the red bell peppers, pecans, and feta cheese. Stir to combine. Season with the salt and pepper to taste.

Brush the mushroom caps on both sides with the remaining 2 tablespoons olive oil and season with salt and pepper to taste. Place on a baking sheet or platter, stem side up. Spoon the spinach mixture over the mushroom caps.

Place the mushrooms, spinach side up, directly onto the grill. Close the lid and cook until the mushrooms are tender and cooked through, about 15 to 18 minutes. Serve warm.

Serves 4.

Cooking Tip: The sautéed spinach is the basis for the stuffed mushroom. Feel free to substitute your favorite cheeses (Parmesan, goat, or white cheddar for example) or add cooked Italian sausage for a heartier rendition.

Variation: For a simple spinach stuffed portobello, omit the red bell peppers and pecans.