Grilled Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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