132 - Grilled Stuffed Portobello Mushrooms

IMG_7189.jpg
IMG_7189.jpg

132 - Grilled Stuffed Portobello Mushrooms

50.00
Add To Cart

Grilled Stuffed Portobello Mushrooms
This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.
Ingredients
1 cup chopped plum tomato
1/4 cup (1 ounce) shredded mozzarella cheese
1 teaspoon olive oil, divided
2 tablespoons fresh chopped basil
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 Portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley
Preparation
Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, basil, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled.