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Grilled Stuffed Portabellas

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“From Cooking Light Annual Recipes 2002. These are really delicious and a great side with grilled meats if you use the smaller "mini" portobellas. They could be a meatless main if you use the larger ones. Enjoy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat grill to medium.
  2. In a small bowl, combine tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic.
  3. Remove stems and brown gills from mushrooms. Combine 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl.
  4. Brush both sides of mushrooms caps with this mixture.
  5. Place caps on grill stem sides down. Grill for about 5 minutes, turn and grill 5 minutes more until soft.
  6. Place 1/4 cup of the tomato mixture in each cap. Close lid on grill and cook for about 3 minutes until cheese melts.
  7. Note: I like to use the new Sargento shredded cheeses. The mozzarella with sun-dried tomatoes and basil is delicious with these mushrooms.
  8. Sprinkle with parsley before serving.

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