Grilled, Stuffed Portabellas
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories123Total Fat7.5 gSaturated Fat1 gSodium303 mgTotal Carbohydrate14 gDietary Fiber3 gProtein3.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresPortabella mushroom caps 4 large Olive oil 1 + 2 teaspoons Fresh lemon juice 1 tablespoonGarlic, minced 2 cloves Shallot, chopped ¼ cupYellow bell pepper, diced ½ cup Zucchini, diced ½ cup Plum tomatoes, seeded and diced 2 Fresh basil, chopped 1 + 2 tablespoonsDried marjoram ¼ teaspoon Salt ¼ teaspoonFresh ground pepper to taste Non-stick cooking spray Shredded part-skim mozzarella½ cup
  • Directions
  • Remove mushroom stems (if present) and scrape out the brown gills from the undersides of the caps using a spoon.
  • Mix together 1 teaspoon oil and lemon juice, and then brush all over the mushroom caps.
  • Heat 2 teaspoons oil in a medium non-stick skillet over medium heat. Add garlic, shallot, bell pepper, and zucchini, and sauté until tender, about 3-4 minutes. Stir in tomatoes, 1 tablespoon basil, and marjoram, and cook for another 1-2 minutes. Remove from heat and season with salt and pepper.
  • Spray grill rack or indoor grill with non-stick cooking spray and then place the mushroom caps stem-side down on the grill. Grill mushrooms for about 5 minutes on each side, until soft.
  • Remove mushrooms from grill, fill with the vegetable mixture, and top with mozzarella cheese. Return mushrooms, filled-side up, to the grill. Cover and cook for about 3 minutes, until cheese is melted. Garnish with the remaining 2 tablespoons of chopped basil.

  • Exchanges
    3 vegetables; 1 fat

    Side Suggestions: Tomato-lentil Couscous
    Cook according to package directions.

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