Grilled Stuffed Portabellos with Potato, Spinach, and Feta

How to Make

• Step 1: Potatoes ... Peel and prepare your potatoes. Remember, these are being stuffed in the mushroom, so you want a fairly small dice. Add the chicken or vegetable stock to a saute pan, and bring to medium heat. Add the potatoes, and cook JUST until tender, about 5 minutes. Remember, they will be sauteed with the onions and garlic; so, you don't want them too soft at this point.

• Step 2: Mushrooms ... Prepare these by removing the stem, and cleaning the gills. Make sure to use a damp paper towel to clean the mushroom - DO NOT rinse under water. Mix the olive oil and vinegar together and brush on both sides of the mushrooms; then, season the inside with salt and pepper. Place them on a sheet pan lined with foil for easy clean up (if using the oven); or just a plate if using the grill.

• Step 3: Potato Filling ... Once the potatoes are tender, drain (reserving the broth), and set to the side. Add the oil to the same saute pan, along with the onion, garlic, red pepper flakes, and a pinch of both salt and pepper. Saute 2 minutes, then add the potatoes, and a little of the reserved broth. Cook another 3-4 minutes until all the vegetables are tender. Then add the spinach and scallions, stir to combine, and remove from the heat.

• Step 4: Stuff ... Add the filling to the mushrooms - pile it up high; and, top with plenty of Feta cheese.

• Step 5: Grill or Bake ... On a medium high grill for 10-15 minutes. I like to add them directly to the grate first (about 5 minutes), then, I transfer to a sheet of foil right on the grate. This prevents them from burning, but allows the cheese and the filling to heat up; and the mushroom to finish cooking. Depending on your grill, they can take from 10-15 minutes (on average). In the oven, 375 degrees, middle shelf, for 15-20 minutes.

• Step 6: Serve and ENJOY! ... Just a perfect side dish - and tons of flavor.