Grilled Margherita Portobello Mushrooms

Prep Time
8 min
Cook Time
10 min
Recipe Details
  • 4 item(s) portobello mushroom(s), stems removed, wiped clean
  • 1 spray(s) olive oil cooking spray
  • 1/2 cup(s) shredded part-skim mozzarella cheese
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 2 medium plum tomato(es), sliced into 1/4-inch-thick slices
  • 8 leaf/leaves basil, fresh (for garnish)
  1. Heat a grill or grill pan to medium-high heat.
  2. Coat mushrooms with cooking spray; place on grill, stem-side 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 with tomato and basil. Yields 1 mushroom per serving.
Enhance the flavor of the mushrooms with a drizzle of high-quality balsamic vinegar. Serve on light hamburger buns or whole wheat rolls for upscale portobello pizza burgers (will affect SmartPoints value).

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