These should be called “Grilled Portobello Mushrooms With Toppings,” because they didn’t really turn out “stuffed. We liked them as a unique side dish just the same. The recipe noted, “Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.” (Note: Dallas just walked by and saw me editing the photos for this post and commented on how good the mushrooms were. He doesn’t even like tomatoes!)
Grilled Stuffed Portobello Mushrooms
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 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 soy sauce
2 teaspoons minced fresh parsley
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.
4 servings (serving size: 1 mushroom)
CALORIES 83(38% from fat); FAT 3.5g (sat 1g,mono 1.2g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 4mg; CALCIUM 60mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 5.4g; FIBER 2.5g
Cooking Light, JUNE 2001
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