Grilled Portobello Mushrooms Stuffed With Spinach & Dried Tomatoes

For Filling: In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently.

Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach.

Wipe out the saucepan and warm olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally.

Add the spinach, sun-dried tomatoes, olives, salt and pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.

Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard.

Generously brush or spray the mushroom caps with oil and season them with salt.

Grill mushrooms, smooth sides up, over Direct Medium heat until well marked, about 5 minutes. Transfer to a work surface, smooth sides down.

Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.

In a small bowl, toss the bread crumbs with olive oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs.

Grill the mushrooms, smooth sides down, over direct medium heat until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more.

Serve warm.