Stuffed Portobello Mushroom Recipe

Love mushrooms or hate them, you cannot go wrong with this dish!

Stuffed Portobello Mushroom Recipe

Serves 4

• 2/3 cup chopped plum tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped Kalamata olives
• 1 teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
• 1/8 teaspoon freshly ground pepper
• 4 portobello mushroom caps, 5 inches wide
• 2 tablespoons lemon juice
• 2 teaspoons reduced-sodium soy sauce

DIRECTIONS:

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium.

Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

TIPS & NOTES:

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.

Check out more delicious Seniors Guide recipes here!

NUTRITION:

Per serving: 122 calories; 8 g fat ( 2 g sat , 4 g mono ); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).