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Stuffed Portobello Mushrooms

Source of Recipe

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GR: Stuffed Portobello Mushrooms

Sparkpeople.com – e-mail
Reviews rate this recipe 4.4 of 5 stars.
Minutes to Prepare: 10 - Minutes to Cook: 15
Number of Servings: 4

These cheesy stuffed mushrooms are a light vegetarian meal or a hearty side dish.

Ingredients:
o 2/3 cup fresh tomatoes, chopped
o 1/2 cup shredded part-skim mozzarella cheese
o 1 teaspoon olive oil
o 1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
o 1/8 teaspoon ground black pepper
o 1 garlic clove, crushed
o
4 (5-6" diameter) portobello mushroom caps
o 2 tablespoons balsamic vinegar
o 1 teaspoon low-sodium soy sauce
o low fat cooking spray
o 2 teaspoons fresh basil, chopped

Directions:
1. Prepare the grill.

2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.

3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

4. In a small bowl, mix 1/2 teaspoon of the olive oil, balsamic vinegar and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.

5. Grill the caps, stem side down first for 5 minutes on each side or until soft.

6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

7. Garnish with basil.

One serving equals: Calories 93.7; Total Fat 3.9 g (Saturated Fat 1.7 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 1.5 g); Cholesterol 8.2 mg; Sodium 128.0 mg, Potassium 710.4 mg; Total Carbohydrate 10.1 g; Dietary Fiber 2.6 g; Sugars 1.8 g; Protein 6.9 g