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Full Online Book HomeLearning KitchenVegetables - Grilled Stuffed Portobello Mushrooms
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Vegetables - Grilled Stuffed Portobello Mushrooms Post by :Bruce_NewMedia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1828

Click below to download : Vegetables - Grilled Stuffed Portobello Mushrooms (Format : PDF)

Vegetables - Grilled Stuffed Portobello Mushrooms

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 discard 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
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