Grilled Stuffed Portobello Mushrooms

Ingredients

• 2 (4 1/2-inch) portobello mushroom caps
• 2 teaspoons olive oil, divided
• 1 garlic clove, minced
• ¾ cup minced onion (1 small)
• 1 ½ teaspoons chopped fresh oregano
• ½ cup bagged baby spinach leaves
• ¼ cup grated Parmesan cheese
• ⅓ cup Italian-seasoned panko (Japanese breadcrumbs)
• 1 ½ teaspoons balsamic vinegar
• ½ teaspoon black pepper

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