Stuffed Portobello Mushrooms on the Grill
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 93.7
- Total Fat: 3.9 g
- Cholesterol: 8.2 mg
- Sodium: 128.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.6 g
- Protein: 6.9 g
View full nutritional breakdown of Stuffed Portobello Mushrooms on the Grill calories by ingredient
Introduction
These cheesy stuffed mushrooms are a light vegetarian meal or a hearty side dish. These cheesy stuffed mushrooms are a light vegetarian meal or a hearty side dish.Number of Servings: 4
Ingredients
- 2/3 cup fresh tomatoes, chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon olive oil
- 1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
- 1/8 teaspoon ground black pepper
- 1 garlic clove, crushed
- 4 (5-6" diameter) portobello mushroom caps
- 2 tablespoons balsamic vinegar
- 1 teaspoon low-sodium soy sauce
- low fat cooking spray
- 2 teaspoons fresh basil, chopped
Directions
1. Prepare the grill.
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
4. In a small bowl, mix 1/2 teaspoon of the olive oil, balsamic vinegar and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
5. Grill the caps, stem side down first for 5 minutes on each side or until soft.
6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
7. Garnish with basil.
Serves 4.
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
4. In a small bowl, mix 1/2 teaspoon of the olive oil, balsamic vinegar and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
5. Grill the caps, stem side down first for 5 minutes on each side or until soft.
6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
7. Garnish with basil.
Serves 4.
Member Ratings For This Recipe
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STILLKICKINGING
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LLEEINIA
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ORIWOO
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BRANDITURNER420
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KELLYDENISE
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STLSKYE
These were SO flavorful and extremely beautiful too. They look like something that should be on a magazine cover! I didn't have any broccoli so I chopped some fresh spinach instead. Yummy! This dish is pretty versatle, I think it will be fun to change up the filling a little here and there. - 11/1/09
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DANU717
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MANDYMAYHOPSON
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