Grilled, Stuffed Portabellas
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 123 |
Total Fat | 7.5 g |
Saturated Fat | 1 g |
Sodium | 303 mg |
Total Carbohydrate | 14 g |
Dietary Fiber | 3 g |
Protein | 3.5 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Portabella mushroom caps | 4 large |
Olive oil | 1 + 2 teaspoons |
Fresh lemon juice | 1 tablespoon |
Garlic, minced | 2 cloves |
Shallot, chopped | ¼ cup |
Yellow bell pepper, diced | ½ cup |
Zucchini, diced | ½ cup |
Plum tomatoes, seeded and diced | 2 |
Fresh basil, chopped | 1 + 2 tablespoons |
Dried marjoram | ¼ teaspoon |
Salt | ¼ teaspoon |
Fresh ground pepper to taste | |
Non-stick cooking spray | |
Shredded part-skim mozzarella | ½ cup |
- Directions
- Remove mushroom stems (if present) and scrape out the brown gills from the undersides of the caps using a spoon.
- Mix together 1 teaspoon oil and lemon juice, and then brush all over the mushroom caps.
- Heat 2 teaspoons oil in a medium non-stick skillet over medium heat. Add garlic, shallot, bell pepper, and zucchini, and sauté until tender, about 3-4 minutes. Stir in tomatoes, 1 tablespoon basil, and marjoram, and cook for another 1-2 minutes. Remove from heat and season with salt and pepper.
- Spray grill rack or indoor grill with non-stick cooking spray and then place the mushroom caps stem-side down on the grill. Grill mushrooms for about 5 minutes on each side, until soft.
- Remove mushrooms from grill, fill with the vegetable mixture, and top with mozzarella cheese. Return mushrooms, filled-side up, to the grill. Cover and cook for about 3 minutes, until cheese is melted. Garnish with the remaining 2 tablespoons of chopped basil.
Exchanges
3 vegetables; 1 fat
Side Suggestions: Tomato-lentil Couscous
Cook according to package directions.