Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

Recipe from Weber’s Real Grilling™ by Jamie Purviance Serves: 4 Prep time: 30 minutes Way to grill: direct medium heat (350° to 450°F) Grilling time: 10 to 15 minutes Filling 10 ounces baby spinach leaves, rinsed Extra-virgin olive oil 1/2 cup finely chopped yellow onion 2 teaspoons finely chopped garlic 1 cup finely diced ripe tomato 1/4 cup oil-packed, sun-dried tomatoes, thinly sliced 1/4 cup pitted and coarsely chopped kalamata olives Kosher salt Freshly ground black pepper 4 large portabello mushrooms, 5 to 6 inches in diameter 1/4 cup fine, soft bread crumbs 1. In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup. 2. Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat. 3. Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1/4 teaspoon salt. Brush the cooking grates clean. Grill the mushrooms, smooth sides up, over direct medium heat, with the lid closed, until well marked, about 5 minutes. Transfer to a work surface, smooth sides down. Close the grill’s lid to maintain the heat inside. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges. 4. In a small bowl toss the bread crumbs with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over direct medium heat, with the lid closed, until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm.