Grilled Stuffed Portabella Mushrooms |
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Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a very healthy recipe - found on a Hospital Diet Guide for a Heart healthy diet and to lose weight - however, one would not expect these to be sooooo good!!! My husband who loves steak but isn't so much into mushrooms, went crazy over these - I served them with Black & Blue Steak Burgers (no bread) and a salad, all were grilled outdoors and really a fantastic meal! Ingredients:
2/3 cup fresh tomato, chopped |
1/4 cup shredded part-skim mozzarella cheese |
2 teaspoons extra virgin 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 portabella mushroom caps (5-6 inches in diameter) |
2 tablespoons fresh lemon juice |
2 teaspoons low sodium soy sauce |
low-fat cooking spray |
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, lemon juice 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.
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