Grilled Stuffed Portobello Mushrooms

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Oxmoor House


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2 (4 1/2-inch) portobello mushroom caps

2 teaspoons olive oil, divided

1 garlic clove, minced

3/4 cup minced onion (1 small)

1 1/2 teaspoons chopped fresh oregano

1/2 cup bagged baby spinach leaves

1/4 cup grated Parmesan cheese

1/3 cup Italian-seasoned panko (Japanese breadcrumbs)

1 1/2 teaspoons balsamic vinegar

1/2 teaspoon black pepper

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