Tomato-Stuffed Portobellos
  • 2/3cup chopped fresh tomatoes
  • 1/4cup shredded part-skim mozzarella cheese
  • 2teaspoons olive oildivided
  • 1teaspoon finely chopped fresh oregano
  • 1/4teaspoon ground black pepper
  • 2cloves garliccrushed
  • 3tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 6 portobello mushrooms, 5–6 inches in diameterstems and gills removed
  • 1tablespoon chopped fresh parsley or basil
  1. Preheat grill to medium. In a small bowl, combine tomatoes, mozzarella, 1 teaspoon olive oil, oregano, pepper, and garlic. In a second small bowl, whisk remaining olive oil, lemon juice, and vinegar.
  2. Using a pastry brush, brush oil-lemon juice mixture on both sides of mushroom caps. Grill, stemside down, for 5 minutes or until soft.
  3. Spoon tomato mixture into each cap, replace on grill, cover, and grill 3 minutes more, or until cheese melts. Sprinkle with fresh parsley or basil. Salt to taste and serve hot.
Recipe Notes
Nutrition Facts
Tomato-Stuffed Portobellos
Amount Per Serving
Calories 68
% Daily Value*
Cholesterol 3mg 1%
Sodium 34mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 68 cal, 33% fat cal, 3g fat, 1g sat fat, 3mg chol, 4g protein, 8g carb, 2g fiber, 34mg sodium