Stuffed Portobello Mushrooms
By Susan52
Rate this recipe
4.5/5
(20 Votes)
Ingredients
- 4 portobello mushroom caps, stems removed
- 1 large garlic clove, cut in half
- 1 tablespoon canola oil
- 1 tablespoon red wine vinegar
- 1 cup seeded, chopped tomato
- 1/2 cup seeded, chopped yellow bell pepper
- 1/2 cup fresh whole wheat breadcrumbs
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cooking spray
- 2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
Details
Servings 4
Preparation time 20mins
Adapted from cabotcheese.coop
Preparation
Step 1
Preheat grill.
Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.
Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.
Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.
You'll also love
- Grilled Beef Satay 4.5/5 (20 Votes)
- Martha Stewart's French Onion Soup 4.2/5 (46 Votes)
- Lobster Avocado Salad 4.5/5 (20 Votes)
- Chicken Sausage, Mushroom and... 4.4/5 (27 Votes)
- Mushroom and Sweet Potato Stew... 4.3/5 (32 Votes)
- Vegan Portobello and Poblano... 4.6/5 (5 Votes)
Review this recipe