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Herbed Portobello Mushrooms with Mascarpone

Yield 8 servings


  • 8 large fresh portobello mushroom caps
  • 1 1/2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup low-sodium, fat-free chicken broth
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup (4 ounces) mascarpone cheese
  • Garnish: Fresh basil sprig

How to Make It

  1. Coat mushrooms with vegetable cooking spray; set aside.

  2. Stir together lemon juice and garlic in a small saucepan; cook over medium heat 1 to 2 minutes. Stir in broth and next 3 ingredients; bring to a boil. Remove from heat.

  3. Brush mushrooms with herb mixture, applying generously to the underside.

  4. Divide mascarpone into 8 portions, and roll into balls.

  5. Grill mushrooms, top side up, covered with grill lid, over high heat (400º to 500º) 5 to 7 minutes. Turn mushrooms, and top each with a cheese ball. Grill, covered with grill lid, 5 minutes. Garnish with basil sprig, if desired. Serve immediately.

Originally published in The Joy of Healthy Grilling. Now available in The Coastal Living Cookbook.