Stuffed Portabella Mushrooms
▪ 1 lb (16 oz) portabella mushroom caps
▪ 2 cups shredded moderate-fat mozzarella cheese
▪ ½ cup 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
▪ 1/8 tsp freshly ground black pepper
▪ 1 clove garlic, minced
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.
