Grilled Stuffed Portabellas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light Annual Recipes 2002. These are really delicious and a great side with grilled meats if you use the smaller mini portobellas. They could be a meatless main if you use the larger ones. Enjoy! Ingredients:
2/3 cup chopped roma tomato |
1 ounce part-skim mozzarella cheese, shredded |
1 teaspoon olive oil |
1/2 teaspoon finely chopped fresh rosemary |
1/8 teaspoon black pepper, freshly ground |
1 garlic clove, crushed |
4 portabella mushroom caps, each about 5-inches around |
2 tablespoons fresh lemon juice |
2 teaspoons low sodium soy sauce |
2 teaspoons minced fresh parsley |
cooking spray |
Directions:
1. Preheat grill to medium.
2. In a small bowl, combine tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic.
3. Remove stems and brown gills from mushrooms. Combine 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl.
4. Brush both sides of mushrooms caps with this mixture.
5. Place caps on grill stem sides down. Grill for about 5 minutes, turn and grill 5 minutes more until soft.
6. Place 1/4 cup of the tomato mixture in each cap. Close lid on grill and cook for about 3 minutes until cheese melts.
7. Note: I like to use the new Sargento shredded cheeses. The mozzarella with sun-dried tomatoes and basil is delicious with these mushrooms.
8. Sprinkle with parsley before serving.
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