Plank-Smoked Portobellos
15g CARB
Serves 4
Hands on 30 min.
Total 1 hr. 30 min.
- 1 14×6-inch pecan or cedar grilling plank
- 5 medium portobello mushroom caps
- 1 Tbsp. olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 5-oz. pkg. fresh baby spinach
- ¾ cup coarse soft white bread crumbs (1 slice bread)
- ½ cup shredded sharp white cheddar cheese (2 oz.)
- 2 Tbsp. chopped pecans
- 1 Tbsp. snipped fresh sage
- 1 Tbsp. spicy brown mustard
1. Soak plank in enough water to cover at least 1 hour. Place a weight on plank so it stays submerged during soaking.
2. Meanwhile, remove any stems from four of the mushroom caps; chop stems. Chop the fifth mushroom cap. Scrape and discard gills from the remaining four mushroom caps.
3. For filling, in a 10-inch skillet heat oil over medium; add chopped mushroom and stems, onion, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in spinach; cook and stir about 2 minutes or until wilted. Remove from heat. Stir in the remaining ingredients.
4. Grill plank, uncovered, over medium 3 to 5 minutes or until plank begins to crackle and smoke. Meanwhile, grill mushroom caps, stemmed sides up, uncovered, over medium about 3 minutes or until grill marks appear. Place mushroom caps on plank, stemmed sides up. Spoon filling into caps. Cover and grill about 15 minutes or until mushrooms are browned and filling is heated.
5. Transfer plank with mushrooms to a platter. If desired, top with small fresh sage leaves.
Tip Make more room in the mushroom caps for the stuffing. Hold a mushroom cap in one hand. With gentle, light strokes, use a spoon to gently scrape out and discard the gills.
PER SERVING (1 stuffed mushroom each) cal 186, fat 11 g (4 g sat. fat), chol 15 mg, sodium 241 mg, carb 15 g (3 g fiber, 4 g sugars), pro 8 g
