Grilled Portobello Pizzas

recipe

Yield:

2 servings (serving size: 2 mushrooms)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 250
Fat 12.6 g
Satfat 4.1 g
Protein 17.6 g
Carbohydrate 22.8 g
Fiber 6.7 g
Cholesterol 15 mg
Iron 3.2 mg
Sodium 470 mg
Calcium 264 mg

Ingredients

1/2 cup finely chopped fresh basil
2 teaspoons olive oil
1 teaspoon bottled minced roasted garlic
12 plum tomatoes, seeded and chopped
1 1/2 tablespoons minced fresh thyme
1 teaspoon olive oil
1 tablespoon bottled minced roasted garlic
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Combine first 3 ingredients in a small bowl; stir well, and set aside. Combine tomato and next 3 ingredients in a medium bowl; stir well, and set aside.

Remove brown gills from the undersides of mushrooms with a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.

Coat grill rack with cooking spray; place rack on grill over mediumhot coals (350° to 400°). Place mushrooms, top side up, on rack; grill, covered, 4 minutes. Turn mushrooms over; spoon tomato mixture evenly into caps; top each mushroom with 1 tablespoon basil mixture and 2 tablespoons cheese. Grill, covered, 4 minutes or until mushrooms are tender and cheese melts.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note