Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms
Photo by Becky Luigart-Stayner


  • 1 garlic clove, crushed
  • ¼ cup (1 ounce) shredded part-skim mozzarella cheese
  • 2 tablespoons fresh lemon juice
  • 4 (5-inch) portobello mushroom caps
  • 2 teaspoons low-sodium soy sauce
  • ½ teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 2/3 cup chopped plum tomato
  • + 4 more ingredients
    • 2 teaspoons minced fresh parsley
    • Cooking spray
    • 1 teaspoon olive oil, divided
    • 1/8 teaspoon coarsely ground black pepper

Prepare grill. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over bo...

View full recipe at My Recipes


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