Stuffed Portobello Mushrooms

By Susan52

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)

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.