Grilled Margherita Portobello Mushrooms
1
Points®
Total time: 18 min • Prep: 8 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
In less than 20 minutes, you can have a hearty side dish or vegetarian meal. Tomato, basil and mozzarella taste fantastic on top of smoky, grilled portobello mushrooms. Enhance the flavor of the mushrooms with a drizzle of high-quality balsamic vinegar. To prepare the mushrooms, first rub off any dirt. Then, slice off the stems and remove the gills using a small spoon. Serve on light hamburger buns or whole wheat rolls for upscale portobello pizza burgers.
Ingredients
Portabella mushrooms
4 item(s), stems removed, wiped clean
Olive oil cooking spray
1 spray(s)
Shredded part skim mozzarella cheese
½ cup(s)
Garlic powder
¼ tsp
Dried oregano
1 tsp
Plum tomato
2 medium, sliced into 1/4-inch-thick slices
Fresh basil
8 leaf/leaves, fresh (for garnish)
Instructions
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.
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