The Portobello mushroom, also known as a portabella mushroom, is a larger version of a brown crimini mushroom, which is a larger version of a white button mushroom. White button mushrooms are the first stage of a Portobello.http://www.practicallyedible.com/edible.nsf/pages/Portobello mushrooms When a Portobello is under 4 inches in diameter, it is known as a brown crimini mushroom. When the brown crimini mushroom grows to be 4 inches to 6 inches in diameter, it becomes a portobello.http://www.gourmetsleuth.com/Articles/Produce-638/portobello.aspx

As white and crimini mushrooms grow into Portobello mushrooms, the percentage of water decreases, and as they age, the color becomes a darker brown therefore adding more flavor. This leaves a dense texture, causing a meaty appearance and taste.http://www.practicallyedible.com/edible.nsf/pages/Portobello mushrooms A Portobello is perfect for grilling, it will not fall apart on the grill easily. When grilled, Portobello mushrooms are similar to a steak, or hamburgers. They are the perfect substitute for meat in your diet.

Creating a marinade will add even more depth and flavor to your grilled Portobello mushrooms. Grilled portobellos are great as a side dish grilled as is, or make a stuffing for under the cap. The stuffing can be a combination of some grilled vegetables, cheese, bread crumbs, and olive oil. The marinade can consist of any kind of vinegar such as balsamic, some olive oil, and seasoned with salt and black pepper.http://www.grillingcompanion.com/grilling-portobello-mushrooms/

• Saucepan
• Colander
• Mixing bowls
• 10 ounces fresh spinach, leaves rinsed and left wholehttp://grillingtips.com/grilling-recipe/t--3223/grilled-stuffed-portobello-mushrooms.asp
• 1/4 cup water
• 2 tablespoons olive oil
• 1/2 cup onion, coarsely chopped
• 2 teaspoons garlic, finely chopped
• 1 cup ripe tomato, cut into cubes
• 1/4 cup sun dried tomatoes packed in oil, thinly sliced
• Salt to taste
• Freshly ground black pepper to taste
• 4 large portobello mushroom, about 5 to 6 inches in diameter
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup parmesan cheese, grated
• 8 ounces fresh mozzarella, packed in water, drained and cut into ½ inch cubeshttp://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-portobello-mushrooms-with-tomatoes-and-fresh-mozzarella-recipe/index.html
• 1/2 cup fresh basil, coarsely chopped
• 2 tablespoons fresh chives, finely choppedhttp://www.foodnetwork.com/recipes/bobby-flay/grilled-portobello-mushrooms-stacked-with-fresh-spinach-and-shaved-manchego-cheese-recipe/index.html

1. Preheat the grill.
2. Remove the stem and clean each Portobello mushroom with a brush to remove dirt and scrap the gills off the bottom of the cap. Set aside.
3. Heat a saucepan over a medium heat and add water.
4. Rinse off the spinach and add to the saucepan. Cook over a medium heat until wilted. Take off the heat and strain in a colander, squeeze out excess water. Coarsely chop the spinach and add to a mixing bowl.
5. Add onion to the saucepan with olive oil. Saute until lightly browned.
6. Add garlic and tomato, cook for about 1 minute.
7. Add cooked spinach, sun dried tomatoes, salt, black pepper, and basil to the saucepan. Stir together and take off the heat. Add to mixing bowl and let cool.
8. Brush portobello mushroom caps with extra olive oil and season with salt and black pepper.
9. Grill the mushrooms cap side up, for 5 minutes.
10. Take off the heat and spoon the filling on each mushroom.
11. Add Italian seasoned bread crumbs, parmesan cheese, mozzarella, chives, salt, and black pepper to a mixing bowl. Mix well. Sprinkle on top.
12. Drizzle olive oil on top.
13. Place the mushrooms back on the grill and cook for 5 to 10 minutes or until browned.
14. Serve warm with a sherry vinaigrette.

• Mixing bowl
• Whisk
• Serving bowl
• 1 small shallot, finely choppedhttp://www.foodnetwork.com/recipes/bobby-flay/grilled-portobello-mushrooms-stacked-with-fresh-spinach-and-shaved-manchego-cheese-recipe/index.html
• 1/4 cup sherry vinegar
• 2 teaspoons brown sugarhttp://www.epicurious.com/recipes/food/views/Spring-Greens-with-Sherry-Vinaigrette-231870
• 2 teaspoons Dijon mustard or 1 tablespoon whole grain mustard
• 1 teaspoon lemon zesthttp://www.californiaoliveranch.com/recipes/Salads_Soups_Sauces/Roasted-Shallot-Sherry-Vinaigrette.aspx
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 cup olive oil
• 2 tablespoons fresh parsley, coarsely chopped

Instructions

1. Add brown sugar, sherry vinegar, and olive oil to a mixing bowl. Mix well with a whisk dissolving the brown sugar, and mixing the olive oil well.
2. Add Dijon mustard, lemon zest, kosher salt, and black pepper to the mixing bowl. Mix well.
3. Prepare the shallot and parsley. Add to the mixing bowl.
4. Pour sherry vinaigrette into a serving bowl.