Grilled Portobello Mushrooms with Spinach
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
2 large Portobello mushrooms
2 cups fresh spinach
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon balsamic vinegar (optional)
1 tablespoon grated Parmesan cheese (optional) 
Instructions
1. Preheat the grill or a grill pan over medium heat.
2. Clean the Portobello mushrooms by wiping them down with a damp cloth. Remove the stems and gills for a cleaner taste and appearance.
3. In a small bowl, mix one tablespoon of olive oil, minced garlic, salt, and pepper to create a marinade.
4. Brush the mushroom caps generously with the garlic mixture, ensuring they are well coated.
5. Place the mushrooms on the grill, gill side down. Grill for about 5 minutes. Flip them over and grill for an additional 3-5 minutes until they are tender and have nice grill marks.
6. While the mushrooms are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat.
7. Add the fresh spinach to the skillet and sauté quickly for about 2-3 minutes until the spinach is wilted. Season with salt and pepper.
8. Remove the grilled mushrooms from the heat and place them on a serving plate, gill side up.
9. Top each mushroom with the sautéed spinach, adding a drizzle of balsamic vinegar if using.
10. If desired, sprinkle grated Parmesan cheese on top for added flavor.
11. Serve immediately and enjoy this low-carb, diabetic-friendly meal.
This recipe combines the earthy flavor of Portobello mushrooms with the nutrient-dense spinach, making it a delightful option for a healthy lunch.
