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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 64.7
  • Total Fat: 2.6 g
  • Cholesterol: 4.1 mg
  • Sodium: 82.1 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Grilled Stuffed Portobello Mushrooms calories by ingredient
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Grilled Stuffed Portobello Mushrooms

Submitted by: FRGS19
Grilled Stuffed Portobello Mushrooms

Introduction

Since the garlic isn't really cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill. Since the garlic isn't really cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
Number of Servings: 4

Ingredients

    * 2/3 cup chopped plum tomato
    * 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
    * 1 teaspoon olive oil, divided
    * 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
    * 1/8 teaspoon coarsely ground black pepper
    * 1 garlic clove, crushed
    * 4 (5-inch) portobello mushroom caps
    * 2 tablespoons fresh lemon juice
    * 2 teaspoons low-sodium soy sauce
    * Cooking spray
    * 2 teaspoons minced fresh parsley

Directions

Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user FRGS19.






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Member Ratings For This Recipe

  • These are wonderful and so easy! I broiled them in the oven for about ten minutes because it is cold and I didn't feel like using the grill. Still wonderful - 1/15/11

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  • These were great! Very filling, so easy to prepare. I substituted a bit of oregano for the rosemary and made 6 instead of 4. Served on 1/2 of a homemade whole wheat bun with salad! - 5/6/10

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