Review: Grilled Stuffed Portobello Mushrooms

[patsyk]

These are on my "to try" list for this week! My dh will be out of town for a few days, so I get to eat whatever I want without any complaints from him! I am happy to hear they are so good! http://www.cookinglight.com/bbs/smile.gif

[Cathy]

Thanks for the review. I really like portabellos so this was on my list to try. Now I will definitely get around to making it.

[Terrytx]

We had these last night as a side with grilled steak. Delicious! I wish I had made extras to have for lunch. http://www.cookinglight.com/bbs/frown.gif

[SusanL]

What issue? I hope not June, which I still haven't seen yet-not even in the stores!! http://harrythecat.com/Graphics/h/mushrom1.gif


[This message has been edited by SusanL (edited 05-28-2001).]

[kwormann]

Susan, I got mine at the store last weekend!

[Peggy]

We grilled these tonight and they were delicious! I decided at the last minute to use basil instead of rosemary, (my DH has an adversion to rosemary). This was the first time I have grilled portabellos and they turned out great! Good combination of flavors.

Peggy

[Kristi]

I thought these were great too! I used Monterey Jack cheese w/ Peppers instead of mozzarella b/c that's what I had on hand--made it really SPICY.

[emilycat]

I'm at work and don't have the July issue with me -- I'd like to make these tonight, though. Would someone mind posting the recipe? Thanks! http://www.cookinglight.com/bbs/smile.gif

[Terrytx]

These go so good with a grilled steak.

* Exported from MasterCook *

Grilled Stuffed Portobello Mushrooms**

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella
cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried
rosemary
1/8 teaspoon coarsely ground black pepper
1 clove garlic, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
cooking spray
2 teaspoons minced fresh parsley

Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic in a small bowl.

Remove brown gills from the underside of mushroom caps using a spoon, and discar gills. Remove stems; discard. 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 side 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 cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield: 4 servings (serving size: 1 mushroom). 83 cal, 3.5g fat, 5.4g pro, 10.1g carb, 4mg chol, 123mg sod.

Source:
"Cooking Light-6/01-pg. 166"

[emilycat]

These look so awesome -- thanks so much, Terry! http://www.cookinglight.com/bbs/smile.gif