Tomato-Stuffed PortobellosDelicious Living Staff
- Serves: 6 people
These taste like a bread-free bruschetta. Serving tip: As an appetizer, slice into squares for easier eating.
- Preheat grill to medium. In a small bowl, combine tomatoes, mozzarella, 1 teaspoon olive oil, oregano, pepper, and garlic. In a second small bowl, whisk remaining olive oil, lemon juice, and vinegar.
- Using a pastry brush, brush oil-lemon juice mixture on both sides of mushroom caps. Grill, stemside down, for 5 minutes or until soft.
- Spoon tomato mixture into each cap, replace on grill, cover, and grill 3 minutes more, or until cheese melts. Sprinkle with fresh parsley or basil. Salt to taste and serve hot.
PER SERVING: 68 cal, 33% fat cal, 3g fat, 1g sat fat, 3mg chol, 4g protein, 8g carb, 2g fiber, 34mg sodium