Stuffed Grilled Portobellos

The 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.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 83
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


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INGREDIENTS

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
Cooking spray
2 teaspoons minced fresh parsley


PREPARATION

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.

Serves 4
1 mushroom each








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