Grilled Stuffed Portobello Mushrooms

What do you do after taking back your yard? Enjoy grilling and eating in a mosquito-free environment, of course! Give this recipe a try:

Grilled Stuffed Portobello Mushrooms
(makes 4 servings)

Ingredients:

  • 2/3 cup fresh tomatoes, chopped
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-6″ diameter) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Low-fat cooking spray
  • 2 teaspoons fresh cilantro, 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, lemon juice 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 cilantro.

Recipe Source: King County Public Health

Image Credit: We Eat. Happy. Blog by Becky Grzesik