Stuffed Portobello Mushrooms

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These stuffed mushrooms will serve as a fantastic light meal or hearty side.

Serves: 6 | Prep Time: 10 mins | Cook Time: 15 mins


  • 2/3 cup fresh tomatoes, chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon 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 (5-6″ diameter) portobello mushroom caps
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon low-sodium soy sauce
  • low fat cooking spray
  • 2 teaspoons fresh basil, chopped

Instructions For the Stuffed Mushrooms

  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, balsamic vinegar 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 basil.


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