1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley
How to Make It
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 both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
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We tried these for dinner tonight as an appetizer. They turned out great! I used a small measuring spoon to scrape away the gills. The difficult part was removing the stems- my daughter figured out a way to cut down through the center of the stems, like cutting slices of pizza. The stems broke away in pieces very easily without damaging the caps. We then rinsed them gently and blotted them with paper towels. We added an asiago-Parmesan blend along with blue cheese instead of the mozzarella. We also added bacon and minced onion. We also added a bit more garlic. We will make them again:)
Pretty good, very easy.. Made to recipe using smoked mozzarella and added some fresh basil to the mix. Served on grilled bread (rubbed with garlic & drizzled with a bit of olive oil), two per person as main. Nice change from burger-style portobellos.
This was very good. I pretty much followed the directions except I also added parmesan cheese and a little extra mozzarella. Served them as a side with grilled steak and a salad. Since the hubby doesn't like portobello mushrooms that much I put the extra topping on sliced ciabatta and toasted it. We'll make these again.
I agree with most of the reviewers, this is a definite winner with lots of variation possibilities. I used fresh oregano instead of rosemary, balsamic vinegar instead of soy sauce, and added 1/2 of a diced up jalapeño and about 1/8 tsp crushed red pepper. I also used a combo of parmesan cheese and mozzarella. It was a great side to our steak kabobs and even my husband who doesn't get thrilled about mushrooms really enjoyed it!
These mushrooms are wonderful....I have made them several times and they always turn out great! The last few times I sauteed some fresh baby spinich in olive oil with fresh garlic to add to the filling. This seems to "round out" the garlic bite, and adds another dimension to the already outstanding mushrooms.
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