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Stuffedmush

Prep Time: 20 minutes

Total Time: 40 minutes

Yields: 4 servings

Description[]

Portobello mushroom caps make delicious miniature casseroles. In this stuffed mushroom twist it has tomato, cheese and olive stuffing that grills up perfectly to satifsy your taste buds. Serve with a healthy green salad for a delicious meal.

Ingredients[]

  • 2/3 cup chopped plum tomatoes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped Kalamata olives/Black olives
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce

Directions[]

  1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  2. Preheat grill to medium.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl.
  4. Brush the mixture over both sides of the caps.
  5. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture.
  6. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
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