Thursday, September 30, 2010
Grilled Stuffed Portobello Mushrooms
I never made large portobello mushrooms, so I thought this recipe would be a good place to try them out. It tasted really fresh and light and was very low in calories. We used the indoor grill pan to make these, which I think tasted just as yummy. I served it with some whole wheat spaghetti tossed with basil, chopped tomatoes and a little olive oil. You could definitely make these into a sandwich as well.
Serves 4 - 1 mushroom per person
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gils 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 side of mushroom caps. Place the mushroom caps, stem side down, on grill rack (or grill pan) 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 (I covered the grill pan with foil) and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
Note: 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. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.