Grilled Stuffed Portobello Mushrooms
You can never have too many side dish recipes, so give Grilled Stuffed Portobello Mushrooms a try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 36 calories. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for The Fourth Of July. A mixture of parsley, plum tomato, portobello mushroom caps, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills.
Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.
Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.