stuffed portabello mushroom

summertime is all about grillin' and while i would normally look forward to some chicken, burgers or even an ear of corn; i've had to be more creative with my grilled dinners. one night last week we bought some portabello mushroom caps. knowing i'd want something more than that, i had the idea to make a diet friendly, filling dinner by adding some other veggies.

ingredients 

• portabello mushroom caps (package of 2)
• 10-12 ounces of spinach 
• 1 medium sized onion 
• 1 medium sized tomato 

directions 

• heat grill (we have a gas grill); place aluminum foil-wrapped onion on grill 
• while onion is on the grill, prepare mushroom caps, tomatoes and spinach: chop tomato into small pieces and set aside; clean and rinse spinach; wash and clean mushroom caps gently with a paper towel
• then spray pan with PAM and start cooking spinach on low adding salt and pepper to taste; keep warm until mushroom and onion are done on the grill 
• while the spinach is cooking: add mushroom caps directly onto grill; continue grilling mushroom caps and onion for 20minutes or until the mushroom caps stop welling up with water and get some nice char marks. 
• take the onion and mushroom off the grill, carefully remove the onion from the foil. place foil over mushrooms to keep warm. place onion back onto the grill to get some caramelization for a few minutes.
• remove onion from grill; chop onion into small pieces (CAUTION: onion will be very hot!) 
• stuff cooked spinach, grilled onion and raw tomato into mushroom cap 
• serve immediately and ENJOY! 

note: this yields two servings. make it as a meal or serve as a side dish! 

this was by far one of my favorite dinners since starting my diet. i've fallen into the habit of eating guacamole and plantain chips almost every fruit/veggie day so i was happy to mix it up. this is really the perfect summer dish! it's filling and earthy. it was also super easy to make and a great vegetarian friendly way to use the grill!