Grilled Stuffed Portobello Mushrooms
- Number of Servings: 4
Ingredients
2/3 cup chopped plum tomato1/4 cup (1 ounce) shredded fat-free mozzarella cheese1 teaspoon olive oil, divided1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary1/8 teaspoon coarsely ground black pepper1 garlic clove, crushed4 (5-inch) portobello mushroom caps2 tablespoons fresh lemon juice2 teaspoons low-sodium soy sauceCooking spray2 teaspoons minced fresh parsley
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.
Serving Size: Makes 4 servings
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.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 54.1
- Total Fat: 1.2 g
- Cholesterol: 1.3 mg
- Sodium: 162.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 3.4 g
- Protein: 5.5 g
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