Spinach with Grilled Portobellos & Onion

Spinach with Grilled Portobellos & Onion
Makes 4
Prep 15 m
Grill 10 m



  1. 1 of 4 Whisk together extra-virgin olive oil, balsamic vinegar, minced garlic cloves, light mayo, salt and pepper.
  2. 2 of 4 Place baby spinach and cannellini beans in a large serving bowl; set aside.
  3. 3 of 4 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. 4 of 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 Information for Spinach with Grilled Portobellos & Onion
Servings Per Recipe: 4
Per Serving: 15 g Fat, total, 34 g carb., 9 mg chol., 605 mg sodium, 11 g pro., 303 kcal cal., 4 g sat. fat, 10 g fiber