• Grilled, Stuffed Portabellas

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 123
    Total Fat 7.5 g
    Saturated Fat 1 g
    Sodium 303 mg
    Total Carbohydrate 14 g
    Dietary Fiber 3 g
    Protein 3.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Portabella mushroom caps 4 large
    Olive oil 1 + 2 teaspoons
    Fresh lemon juice 1 tablespoon
    Garlic, minced 2 cloves
    Shallot, chopped ¼ cup
    Yellow bell pepper, diced ½ cup
    Zucchini, diced ½ cup
    Plum tomatoes, seeded and diced 2
    Fresh basil, chopped 1 + 2 tablespoons
    Dried marjoram ¼ teaspoon
    Salt ¼ teaspoon
    Fresh ground pepper to taste
    Non-stick cooking spray
    Shredded part-skim mozzarella ½ cup
    Directions
    1. Remove mushroom stems (if present) and scrape out the brown gills from the undersides of the caps using a spoon.
    2. Mix together 1 teaspoon oil and lemon juice, and then brush all over the mushroom caps.
    3. 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.
    4. 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.
    5. 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.

    Exchanges3 vegetables; 1 fat

    Side Suggestions: Tomato-lentil CouscousCook according to package directions.

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