Grilled Stuffed Portobellos

Back again with a grill recipe! This week, another side dish to add to last week's chicken, or an easy appetizer for your next home grilling soiree. Portobellos are a meaty, tender choice and can also mimic beef in a burger for an vegetarians in your friend circle. Don't be nervous to play with different types of fillings; cheeses, vegetables, spices. 

These grilled portobellos are healthy and tasty, and grilling gives them a smoky char flavor that really complements the tomatoes within. Plus, both tomatoes AND mushrooms are packed with vitamin C. Portobellos offer a boost of copper and selenium, and both vitamins B and D. Basically, grill side-strong side. 

Grilled + Stuffed Portobellos

Gather

2/3 cup chopped plum tomato 

1/4 cup (1 ounce) shredded part-skim mozzarella cheese 

1 teaspoon olive oil, divided 

1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary 

1/8 teaspoon coarsely ground black pepper 

4 (5-inch) portobello mushroom caps 

2 tablespoons fresh lemon juice 

2 teaspoons low-sodium soy sauce 

Cooking spray 

Method:

1. Heat grill to medium/high heat
2. Mix tomato, cheese, 1/2 teaspoon oil, rosemary, pepper  in a small bowl.
3. Remove brown gills from the undersides of mushroom caps using a spoon, and toss. Remove stem and discard the as well. 
4. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl-- brush over both sides of mushroom caps. 
5. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for about 5 minutes on each side
6. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.

And that's all she wrote. Another perfect summer side dish, courtesy of your grill.

Check back here next week for a breakfast recipe to make your mornings a little easier.