Herbed Portobello Mushrooms with Mascarpone

Recipe from

Oxmoor House


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


Coat mushrooms with vegetable cooking spray; set aside.

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.

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

Divide mascarpone into 8 portions, and roll into balls.

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.

Joe Famularo,

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

Oxmoor House

April 2004
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