Spinach with Grilled Portobellos & Onion

Spinach with Grilled Portobellos & Onion
Servings: 4 Prep 15 mins Grill 10 mins


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 minced garlic cloves
  • 1/2 teaspoon light mayo
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 ounces baby spinach
  • 1 15 1/2 ounce can rinsed and drained cannellini beans
  • 1 large yellow onion
  • 4 portobello mushroom
  • 1/3 cup crumbled blue cheese

Make It

1. Whisk together extra-virgin olive oil, balsamic vinegar, minced garlic cloves, light mayo, salt and pepper.

2. Place baby spinach and cannellini beans in a large serving bowl; set aside.

3. Heat grill to medium-high. Slice 1 large yellow onion across equator into 1/2-inch-thick slices and secure with toothpicks. Grill 5 minutes per side. Meanwhile, clean 4 portobello mushroom caps and place each in the center of a 12-inch square of aluminum foil; brush caps with dressing and fold foil over caps. Place foil packets on grill; cook 10 minutes.

4. Remove onions and mushrooms from grill (pouring any liquid inside packets into dressing) and chop; add to serving bowl. Drizzle with dressing and toss well to combine. Sprinkle with crumbled blue cheese; serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 15, chol. (mg): 9, sat. fat (g): 4, carb. (g): 34, fiber (g): 10, pro. (g): 11, sodium (mg): 605, Percent Daily Values are based on a 2,000 calorie diet.