Monday, August 27, 2012

Stuffed Portabella Mushrooms

Stuffed Portabella MushroomsStuffed Portabella MushroomsStuffed Portabella Mushrooms


Lean Recipes: Stuffed Portabella Mushrooms

Ingredients

  • 1 lb (16 oz) portabella mushroom caps
  • 2 cups shredded moderate-fat mozzarella cheese (3-6 g fat per oz)
  • ½ cup (1 medium 2-3/5”) fresh tomato, chopped
  • ½ tsp finely chopped fresh rosemary 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

Direction

Preheat oven to 350°F or outdoor grill to medium-high heat. In a medium-sized bowl, combine chopped tomatoes and shredded mozzarella; toss with ½ 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 ½ tsp olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.In the oven: Bake mushroom caps in oven until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted. On the grill: Once warm, grill mushroom caps, starting with stem-side down, 5 minutes on each side or until soft. Spoon ¼ of tomato and cheese mixture into each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy cleanup, place a piece of aluminum foil directly on grill; lay mushroom caps on aluminum foil.) Garnish with cilantro. Each serving includes two mushrooms and ½ cheese and tomato mixture.

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