By Thomas McCrary Jr.
Preheat your grill or a grill pan over medium-high heat.
Clean the portobello caps with a damp cloth and remove the stems.
Brush both sides of the portobello caps with 1 tbsp of olive oil and season with salt and pepper.
Place the portobello caps on the grill, gill-side up. Grill for about 5-7 minutes per side, or until tender and grill marks appear.
While the mushrooms are grilling, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the baby spinach to the skillet and sauté for 3-4 minutes, until wilted. Season with a pinch of salt and pepper.
Remove the spinach from the heat and toss with the toasted walnuts and lemon juice.
Once the portobello mushrooms are done grilling, serve each cap topped with a portion of the garlic spinach and walnut salad.
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By Thomas McCrary Jr.
This Vegetarian Main Course Gluten-Free recipe is ready in 30 minutes and features Portobello mushroom caps, Olive oil, Baby spinach and other delicious ingredients. Contains 220 calories total.
Preheat your grill or a grill pan over medium-high heat.
Clean the portobello caps with a damp cloth and remove the stems.
Brush both sides of the portobello caps with 1 tbsp of olive oil and season with salt and pepper.
Place the portobello caps on the grill, gill-side up. Grill for about 5-7 minutes per side, or until tender and grill marks appear.
While the mushrooms are grilling, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the baby spinach to the skillet and sauté for 3-4 minutes, until wilted. Season with a pinch of salt and pepper.
Remove the spinach from the heat and toss with the toasted walnuts and lemon juice.
Once the portobello mushrooms are done grilling, serve each cap topped with a portion of the garlic spinach and walnut salad.
Calories per Serving: 220
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