Grilled margherita portobello mushrooms
1
Points®
Total time: 18 min • Prep: 8 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Like mushroom pizza burgers minus the buns. They make wonderful main dishes, or slice each mushroom cap into quarters for a sophisticated, forkless appetiser.
Ingredients
Portabella mushrooms
4 item(s), stems removed, wiped clean with a damp paper towel
Olive oil cooking spray
1 spray(s)
Shredded part-skim mozzarella cheese
½ cup(s)
Garlic powder
¼ tsp(s)
Dried oregano
1 tsp(s)
Plum tomato
2 medium, sliced into 1/4-inch-thick slices
Fresh basil
8 tbsp(s), fresh (for garnish)
Instructions
1
Heat a grill or grill pan to medium-high heat. Place mushrooms on a tray and lightly coat with cooking spray.
2
Place mushrooms on grill, underside (gill) down, and cook, covered, 4 minutes. Uncover and using tongs, flip mushrooms; cook for 4 minutes more.
3
Meanwhile, in a small bowl, combine cheese, garlic powder and oregano.
4
After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low. Fill each mushroom cap with about 2 tablespoons of seasoned cheese. Place mushrooms back on grill and cook, covered, until cheese melts, about 2 minutes.
5
Remove mushrooms to a serving plate and top each with 4 slices of tomato and 2 basil leaves.
6
Yields 1 mushroom per serving.
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