Grilled Stuffed Portobello Mushrooms

By MaryEllen

Ingredients

• 2/3 cup fresh tomatoes, chopped
• 1/4 cup shredded part-skim mozzarella cheese
• 1 teaspoon olive oil
• 1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
• 1/8 teaspoon ground black pepper
• 1 garlic clove, crushed
• 4 (5-6" diameter) portobello mushroom caps
• 2 tablespoons fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• low fat cooking spray
• 2 teaspoons fresh cilantro, chopped
• Nutritional Info
• Amount Per Serving
• Calories: 83.7
• Total Fat: 3.7 g
• Cholesterol: 8.2 mg
• Sodium: 227.2 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.9 g
• Protein: 6.4 g

Details

Servings 4
Adapted from recipes.sparkpeople.com

Preparation

Step 1

1. Prepare the grill.

2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.

3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

4. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.

5. Grill the caps, stem side down first for 5 minutes on each side or until soft.

6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

7. Garnish with cilantro.

Serves 4.

Reprinted with permission by Public Health – Seattle & King County