Stuffed Balsamic Grilled Portobello Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.1
- Total Fat: 17.0 g
- Cholesterol: 16.4 mg
- Sodium: 498.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.7 g
- Protein: 10.6 g
View full nutritional breakdown of Stuffed Balsamic Grilled Portobello Mushrooms calories by ingredient
Introduction
Meat eaters love the steaklike texture of these mushrooms. If smoked mozzarella tastes too strong, feel free to substitute a milder cheese in its place. Meat eaters love the steaklike texture of these mushrooms. If smoked mozzarella tastes too strong, feel free to substitute a milder cheese in its place.Number of Servings: 4
Ingredients
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3 1/2 Tbsp. Olive Oil, divided
1 1/2 pints Cherry or Grape Tomatoes
1/2 tsp. Kosher Salt
1 1/2 tsp. Freshly Ground Pepper, divided
1 tsp. Dried Thyme
4 large Portobello Mushrooms, stem and grills removed
4 tsp. Balsamic Vinegar
4 oz. Smoked Mozzarella, thinly sliced
1 10-oz. bag Baby Spinach, steamed
Directions
Serves 4:
1. Preheat oven to 425 degrees. Drizzle a roasting pan with 1 Tbsp. of the olive oil and add tomatoes, 1/2 tsp. salt, 1/2 tsp. pepper, and thyme. Toss to mix. Roast for 15-20 minutes, or until tomatoes start to burst. Keep oven hot.
2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 Tbsp. olive oil, balsamic vinegar, a little kosher salt, and remaining 1 tsp. pepper. With remaining 1/2 Tbsp. oil, lightly coat the rounded side of the mushroom cap.
3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
4. Transfer mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSCHRISTINE1.
1. Preheat oven to 425 degrees. Drizzle a roasting pan with 1 Tbsp. of the olive oil and add tomatoes, 1/2 tsp. salt, 1/2 tsp. pepper, and thyme. Toss to mix. Roast for 15-20 minutes, or until tomatoes start to burst. Keep oven hot.
2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 Tbsp. olive oil, balsamic vinegar, a little kosher salt, and remaining 1 tsp. pepper. With remaining 1/2 Tbsp. oil, lightly coat the rounded side of the mushroom cap.
3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
4. Transfer mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSCHRISTINE1.
