Stuffed Balsamic-Grilled Portobello Mushrooms
  • 3 1/2tablespoons olive oil, divided
  • 1 1/2pints red cherry or grape tomatoes
  • 1/2teaspoon kosher salt, plus more for sprinklingoptional
  • 1 1/2teaspoons freshly ground black pepper, divided
  • 1teaspoon dried thyme
  • 4large portobello mushrooms, stems and gills removed
  • 4teaspoons balsamic vinegar
  • 4ounces smoked mozzarella, thinly sliced
  • 110-ounce bag baby spinach, steamed
  1. Preheat oven to 425°. Drizzle a roasting pan with 1 tablespoon of the olive oil and add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Toss to mix. Roast for 15–20 minutes, or until tomatoes start to burst. Keep oven hot.
  2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 tablespoons olive oil, balsamic vinegar, a little kosher salt (optional), and remaining 1 teaspoon pepper. With remaining 1/2 tablespoon oil, lightly coat the rounded side of the mushroom caps.
  3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6–8 minutes on each side, until soft and slightly charred.
  4. Transfer mushrooms to a roasting pan and fill with 10–15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately.
Recipe Notes
Nutrition Facts
Stuffed Balsamic-Grilled Portobello Mushrooms
Amount Per Serving
Calories 262
% Daily Value*
Cholesterol 22mg 7%
Sodium 486mg 20%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 262 cal, 61% fat cal, 19g fat, 5g sat fat, 22mg chol, 12g protein, 15g carb, 5g fiber, 486mg sodium