I’m on a low carb diet and to try to mix things up a bit for lunch, I decided to forgo my usual spinach salad for spinach stuffed Portobello mushrooms.

I can grill the mushrooms on a Sunday, stuff them and store them in sealed containers to have anytime during the week. The addition of cheese creates a mock-indulgent treat that satisfies my cheesy cravings. These are also vegetarian-friendly, not that I’m one!

Ingredients:

• ¼ cup, plus 2 Tbsp. olive oil
• 4 Tbsp. Balsamic vinegar
• 4 large Portobello mushrooms, stems and gills removed
• 2 garlic cloves, finely minced
• 2 9-ounce bags of double washed baby spinach
• ½ tsp. each salt and red pepper flakes
• ½ cup sharp Cheddar cheese, shredded

Directions:

1. Heat a grill to medium-high heat (could also do this in a 400 degree oven for 20 minutes).
2. Whisk together the ¼ cup of oil and the vinegar to create a marinade.
3. Slather the marinade on the mushrooms caps and gills side. Place the mushrooms on the hot grill, close the lid and cook for 4-5 minutes on each side. Remove from grill and set aside. Leave the grill on.
4. In a large sauté pan over medium-high heat, warm the remaining 2 tablespoons of oil for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach (it’ll seem like a lot at first) and the salt and pepper flakes and cook, stirring frequently, for about 3 minutes or until fully wilted.
5. Divide the cooked spinach mixture between the four mushroom caps and top with cheese. Carefully return the mushrooms to the grill, close the lid and cook for another 2-3 minutes or until the cheese has melted.
6. At this point, you can eat the mushrooms or allow them to cool and store in the refrigerator in airtight containers until ready to reheat in the microwave for 3 minutes.

Serves 4.