Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.1
- Total Fat: 17.0 g
- Cholesterol: 16.4 mg
- Sodium: 498.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.7 g
- Protein: 10.6 g
View full nutritional breakdown of Stuffed Balsamic Grilled Portobello Mushrooms calories by ingredient
Stuffed Balsamic Grilled Portobello Mushrooms
Submitted by: MISSCHRISTINE1Introduction
Meat eaters love the steaklike texture of these mushrooms. If smoked mozzarella tastes too strong, feel free to substitute a milder cheese in its place. Meat eaters love the steaklike texture of these mushrooms. If smoked mozzarella tastes too strong, feel free to substitute a milder cheese in its place.Number of Servings: 4
Ingredients
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3 1/2 Tbsp. Olive Oil, divided
1 1/2 pints Cherry or Grape Tomatoes
1/2 tsp. Kosher Salt
1 1/2 tsp. Freshly Ground Pepper, divided
1 tsp. Dried Thyme
4 large Portobello Mushrooms, stem and grills removed
4 tsp. Balsamic Vinegar
4 oz. Smoked Mozzarella, thinly sliced
1 10-oz. bag Baby Spinach, steamed
Directions
Serves 4:
1. Preheat oven to 425 degrees. Drizzle a roasting pan with 1 Tbsp. of the olive oil and add tomatoes, 1/2 tsp. salt, 1/2 tsp. pepper, and thyme. Toss to mix. Roast for 15-20 minutes, or until tomatoes start to burst. Keep oven hot.
2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 Tbsp. olive oil, balsamic vinegar, a little kosher salt, and remaining 1 tsp. pepper. With remaining 1/2 Tbsp. oil, lightly coat the rounded side of the mushroom cap.
3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
4. Transfer mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSCHRISTINE1.
1. Preheat oven to 425 degrees. Drizzle a roasting pan with 1 Tbsp. of the olive oil and add tomatoes, 1/2 tsp. salt, 1/2 tsp. pepper, and thyme. Toss to mix. Roast for 15-20 minutes, or until tomatoes start to burst. Keep oven hot.
2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 Tbsp. olive oil, balsamic vinegar, a little kosher salt, and remaining 1 tsp. pepper. With remaining 1/2 Tbsp. oil, lightly coat the rounded side of the mushroom cap.
3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
4. Transfer mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSCHRISTINE1.
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