• 2/3 cup chopped fresh tomatoes
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 teaspoons olive oil (divided)
  • 1 teaspoon finely chopped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic (crushed)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 6 portobello mushrooms, 5–6 inches in diameter (stems and gills removed)
  • 1 tablespoon chopped fresh parsley or basil

Tomato-Stuffed Portobellos

Delicious Living Staff
  • Serves: 6 people

These taste like a bread-free bruschetta. Serving tip: As an appetizer, slice into squares for easier eating.

  1. 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.
  2. Using a pastry brush, brush oil-lemon juice mixture on both sides of mushroom caps. Grill, stemside down, for 5 minutes or until soft.
  3. 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

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