Stuffed Grilled PortobellosThe grill doesn’t have to be lonely just because you’re cutting back on meat. Large portobello mushrooms offer a firm chew and are a great substitute for high fat pork, beef and lamb. Make this for a smoky, garlic-scented vegetarian entrée, or serve it as a tasty appetizer.
Total fat 3.5 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 5.4 g
Carbohydrate 10.1 g
Fiber 2.5 g
Cholesterol 4 mg
Iron 2.2 mg
Sodium 123 mg
Calcium 60 mg
CLICK TO DOWNLOAD
AND PRINT THIS RECIPE
⅔ cup chopped plum tomatoes
¼ cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil (divided use)
½ teaspoon finely chopped fresh or ⅛ teaspoon dried rosemary
⅛ teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley
1. While grill is heating, combine the tomato, cheese, ½ teaspoon oil, rosemary, pepper, and garlic in a small bowl.
2. Prepare the mushrooms by removing the stems and using a spoon to remove the brown gills from the underside of each mushroom cap.
3. Combine remaining ½ teaspoon oil, juice, and soy sauce in a small bowl. Brush mixture over both sides of the mushroom caps, then place the mushroom caps, stem side down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until the cap is soft.
4. Remove rack and spoon ¼ cup of the tomato mixture into each mushroom cap. Cover with foil and return to grill for 3 minutes or until cheese is melted. Sprinkle with parsley before serving.
1 mushroom each
If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT
Get recipes from the
FitFamily archives!If you missed any
of our previously
to view them.