Stuffed Portabella Mushrooms

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Yields: 2 servings

Ingredients:

  • 1 lb (16oz) portabella mushroom caps ~ use Baby Bellas for a great appetizer!
  • 2 cups shredded moderate-fat mozzarella cheese*
  • 1/2 cup (1 medium) fresh tomato, chopped
  • 1/2 tsp fresh rosemary, finely chopped OR 1/8 tsp dried rosemary
  • 2 tsp fresh lemon juice
  • 2 tsp fresh cilantro, chopped
  • 1 tsp low-sodium soy sauce
  • 1 tsp olive oil, divided
  • 1/8 tsp freshly ground black pepper
  • 1 clove garlic, minced

* moderate-fat cheese equals 3-6 grams of fat per 1-oz or 1/4-cup, shredded serving

Preparation:

  • Preheat oven to 350 degrees or outdoor grill to medium-high heat
  • In a medium-sized bowl, combine tomatoes and mozzarella; toss with 1/2 tsp of olive oil, rosemary, black pepper, and garlic
  • Remove stems from mushroom caps and discard
  • Using a spoon, scoop out interior of mushrooms to create “mushroom bowls”
  • In a small bowl, mix 1/2 tsp olive oil, lemon juice, and soy sauce
  • Using a pastry brush, apply soy sauce mixture on both sides of mushroom caps

Cooking in the Oven:

  • Bake mushroom caps until soft, then divide tomato and cheese mixture into mushroom caps
  • Cook an additional 2 minutes, or until cheese is melted

Cooking on the Grill:

  • Once warm, grill mushroom caps, starting with stem-side down, 5 minutes on each side or until soft
  • Divide tomato and cheese mixture into each cap
  • Cover and grill about 2 minutes or until cheese is melted
  • For easy cleanup, place a piece of aluminum foil directly on the grill, lay mushroom caps on foil

Each serving counts as:

  • 1 “Lean” protein serving
  • 3 vegetable servings
  • 2 optional condiment servings

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