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Grilled Stuffed Portabella Mushrooms

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Ingredients

Adjust Servings:
2/3 cup fresh tomato, chopped
1/4 cup shredded part-skim mozzarella cheese
2 teaspoons extra virgin olive oil
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 portabella mushroom caps (5-6 inches in diameter)
2 tablespoons fresh lemon juice
2 teaspoons low sodium soy sauce
low-fat cooking spray

Nutritional information

87.8
Calories
42 g
Calories From Fat
4.8 g
Total Fat
1.8 g
Saturated Fat
9.1 mg
Cholesterol
182.9 mg
Sodium
7 g
Carbs
1.7 g
Dietary Fiber
2.7 g
Sugars
6 g
Protein
141g
Serving Size

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Grilled Stuffed Portabella Mushrooms

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    Cuisine:

    Thank you so much for posting this. used the recipe loosly because I included bread in the stuffing; however I also do intend to make it again strictly your way. Delicious!

    • 41 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Grilled Stuffed Portabella Mushrooms, This is a very healthy recipe – found on a Hospital Diet Guide for a Heart healthy diet and to lose weight – however, one would not expect these to be sooooo good!!! My husband who loves steak but isn’t so much into mushrooms, went crazy over these – I served them with Black & Blue Steak Burgers (no bread) and a salad, all were grilled outdoors and really a fantastic meal!, Thank you so much for posting this used the recipe loosly because I included bread in the stuffing; however I also do intend to make it again strictly your way Delicious!, these were so awesome! and they make a great presentaion too!


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    Steps

    1
    Done

    Prepare the Grill.

    2
    Done

    in a Small Bowl, Combine Tomatoes, Mozzarella, 1/2 Teaspoon of the Olive Oil, Rosemary, Pepper and Garlic.

    3
    Done

    Using a Spoon, Scoop Out the Gills of the Mushroom Caps and Remove the Stems and Discard.

    4
    Done

    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
    Done

    Grill the Caps, Stem Side Down First For 5 Minutes on Each Side or Until Soft.

    6
    Done

    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.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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