Stuffed Portobello Mushrooms on the Grill

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Stuffed Portobello Mushrooms on the Grill

4.4 of 5 (237)
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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
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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.

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Member Ratings For This Recipe


  • Good
    56 of 61 people found this review helpful
    THE 2ND TIME I MADE THIS I ADDED: THE CHOPPED STEMS, 2X ALL OF THESE ;THE LEMON JUICE, CILANTRO, SOY, GARLIC AND PEPPER. PLUS, I ADDED IN 1/2 TEASPOON OF FINELY CRUSHED RED PEPPER FLAKES. MAKES FOR A MORE FLAVORFUL MUSHROOM DISH. - 6/2/09

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  • 42 of 43 people found this review helpful
    I made this in a grill pan on the stove and after stuffing them put in the oven under the broiler for a couple minutes. Yummy! - 10/18/08

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  • Very Good
    35 of 36 people found this review helpful
    I made this last night! It is awesome!! After they were finished I put the mushroom on a bed of spinach and let the spinach wilt and the juices turned into a dressing. I had if for lunch as well!! - 6/4/08

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  • Incredible!
    34 of 36 people found this review helpful
    loved, loved,loved this. Added crab meat to stuffing. MMMMMMM good - 6/7/09

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  • Incredible!
    27 of 28 people found this review helpful
    Making this recipe made me feel more like a "chef" than I ever will be. It looked fancy, tasted great, and nobody has to know how easy it was! Thanks for the great recipe. I am going to share it with others. - 11/23/08

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