Tomato-Stuffed Portobellos

[Guest guest]

Tomato-Stuffed Portobellos

 

2/3 cup chopped fresh tomatoes

1/4 cup shredded part-skim mozzarella cheese

2 teaspoons olive oil, divided

1 teaspoon finely chopped fresh oregano

1/4 teaspoon ground black pepper

2 cloves garlic, crushed

3 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

6 portobello mushrooms (5-6 inches in diameter), stems and gills removed

1 tablespoon chopped fresh parsley or basil

 

Preheat grill to medium.

In a small bowl, combine tomatoes, mozzarella, 1 teaspoon olive oil, oregano,

pepper, and garlic. In a second small bowl, whisk remaining olive oil, lemon

juice, and vinegar.

Using a pastry brush, brush oil-lemon juice mixture on both sides of mushroom

caps.

Grill, stemside down, for 5 minutes or until soft. Spoon tomato mixture into

each cap, replace on grill, cover, and grill 3 minutes more, or until cheese

melts. Sprinkle with fresh parsley or basil. Salt to taste and serve hot.

Makes 6 servings.

Calories 68, Fat 3 g, Carbs 8 g. Sodium 34 mg, Fiber 2 g.