Recipe: Greek-Style Grilled Portobello Mushrooms (using spinach, tomatoes, and feta)

GREEK-STYLE GRILLED PORTOBELLO MUSHROOMS

4 large portobello mushrooms without stems (about 20 oz)
1 (16 oz) bag frozen cut leaf spinach, thawed
1 tbsp olive oil
3 green onions, finely chopped
1 medium-size yellow onion, finely chopped
1 ripe Roma tomato, diced
2 cloves garlic, peeled and finely chopped
1 tsp dried oregano
1 tsp dried dill
1/2 tsp salt
1/8 tsp allspice
1 tbsp lemon juice
4 oz crumbled feta cheese
1 cup long-grain rice, cooked (for serving)

Wash tops of mushroom caps gently under cold running water. Be careful not to get water into delicate gill area. Set aside on a platter or plate.

Drain spinach in a colander, and squeeze some excess moisture out with hands. Spinach should be moist but not dripping.

In a skillet, heat olive oil over med-hi heat. Add green onion and yellow onion and cook, stirring occasionally for about 5 minutes longer.

Stir in lemon juice, and transfer mixture to a bowl. Stir in crumbled feta cheese. Stuff mushroom caps with spinach mixture.

Grill over low heat on a barbecue grill for 12-15 minutes, until mushrooms are soft and tender.

While mushrooms are grilling, cook rice according to directions. Make a pile of rice in center of each plate and place grilled mushroom on top. Rice absorbs juices from mushroom.

Makes 4 servings
Source: Eat for Life by Catherine E. Woteki and Paul R. Thomas