Herbed Portobello Mushrooms with Mascarpone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 large fresh portobello mushroom caps |
vegetable cooking spray |
1 1/2 tablespoons fresh lemon juice |
2 garlic cloves, minced |
1 tablespoon minced fresh basil |
1 tablespoon minced fresh oregano |
1/3 cup low-sodium, fat-free chicken broth |
1/4 teaspoon freshly ground pepper |
1/2 cup (4 ounces) mascarpone cheese |
garnish: fresh basil sprig |
Directions:
1. Coat mushrooms with cooking spray; set aside.
2. Stir together lemon juice and garlic in a small saucepan; cook over medium heat 1 to 2 minutes. Stir in basil and next 3 ingredients; bring to a boil. Remove from heat.
3. Brush mushrooms with herb mixture, applying generously to the underside.
4. Divide mascarpone into 8 portions, and roll into balls.
5. Grill mushrooms, top side up, covered with grill lid, over high heat (400º to 500º) 5 to 7 minutes. Turn mushrooms, and top each with a cheese ball. Grill, covered with grill lid, 5 minutes. Garnish with basil sprig, if desired. Serve immediately.
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