Low Carb Grilled Portobellos Stuffed With Curried Spinach

Ingredients

• 1 Creamed Coconut Curry Spinach
• 4 large Portobello mushroom caps
• 1/4 cup oil and vinegar salad dressing store bought or homemade
• 1 ounce nuts of your choice

Instructions

• Prepare the Creamed Coconut Curry Spinach. Cool.
• Remove the stems from the portobellos and scrape the black gills out with a spoon. Rub a teaspoon of salad dressing on the outside of each portobello mushroom cap and place them stem side up in a casserole dish or a pan. Pour two teaspoons of salad dressing in each mushroom cap and rub to distribute. Sprinkle with salt and pepper. Cover with plastic wrap and marinate for at least an hour.
• Heat the grill on high. Place the portobello mushroom caps on the grill, stem side down for about 5 minutes, then flip over and grill for another 4-5.
• Fill the grilled portobellos with curried spinach mixture. Put under the broiler, in the oven for 3-5 minutes.
• Top with chopped nuts.