These taste like a bread-free bruschetta. Serving tip: As an appetizer, slice into squares for easier eating.
Tomato-Stuffed Portobellos
Rate this recipe!
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Tomato-Stuffed Portobellos
Amount Per Serving
Calories 68
% Daily Value*
Cholesterol 3mg
1%
Sodium 34mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 68 cal, 33% fat cal, 3g fat, 1g sat fat, 3mg chol, 4g protein, 8g carb, 2g fiber, 34mg sodium
