Sumptuous Stuffed Portabella Mushrooms

Writing a food blog doesn’t necessarily go along with being on a diet. HOWEVER… I am finding some really great and tasty recipes that don’t lack in flavor and are perfect for my attempt to lose the muffin top… You gals and guys 40+ no what I’m talkin’ about!

So, in my mostly faithful following of the Medifast diet (more on that in a later post) I am making tonight, my “lean and green” meal – Stuffed Portabella Mushrooms. Even though I’m eating this as a meal,  you can definitely make this into an easy appetizer to share.

First, let me say that I love mushrooms. I love every kind of mushroom. My almost-12 year old wrinkles his nose up in disgust when I serve them. But I know a secret he doesn’t. He’ll grow into the nutty, earthy taste of mushrooms – just like I did. And he’ll thank me. I’m sure of it. (NOT!)

Take a look at this yummy-ness and try it yourself. Let me know how it works out. What would you do differently, if anything?

What you’ll need:
- 1 lb. (16 oz.) of portabella mushroom caps
- 2 cups of shredded moderate-fat mozzarella cheese*
- 1/2 cup (1 medium size) fresh tomato, chopped
- 1/2 tsp fresh rosemary, finely chooped OR 1/8 tsp dried rosemary (fresh is better)
- 2 tsp fresh lemon juice
- 2 tsp fresh cilantro, chopped
- 1 tsp low-sodium soy sauce
- 1 tsp olive oil, divided
- 1/8 tsp freshly ground black pepper
- 1 clove garlic,  minced

* Moderate-fat cheese equals 3-6 grams of fat per 1 oz. or 1/4 cup, shredded serving.

What to do:
First, preheat your oven to 350° OR an outdoor grill to medium-high heat. (No outdoor grill? Try a Grill Pan!).

In a medium sized bowl, combine the tomatoes and mozzarella and toss with 1/2 tsp of olive oil, rosemary, black pepper and garlic. Remove the stems from the mushroom caps and discard.

Using a spoon, scoop our the interior of the mushrooms to create cute little “mushroom bowls”.

Then, in a small bowl, mix 1/2 tsp of olive oil, lemon juice, and soy sauce. Using a pastry brush, apply the soy sauce mixture on both sides of the mushroom caps.

Choose your cooking method:
In the oven: Bake the mushroom caps until soft, then divide the tomato and cheese mixture and place inside the caps. Cook an additional two minutes or until the cheese is melted.

On the grill: Once warm, grill mushroom caps, starting with stem side down. 5 minutes on each side or until soft. Divide the tomato and cheese mixture and place inside each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy clean-up, place a piece of aluminum foil directly on the grill, lay the mushrooms on the foil. No fuss, no muss!)

Garnish with the cilantro and serve it up! This recipe makes 2 appetizing portions.

For those following the Take Shape for Life and Medifast diet, this serving counts as 1 lean protein serving, 3 vegetable servings and 2 optional condiment servings.

Nutrition info
Calories: 410
Total fat: 24g
Saturated fat: 14g
Cholesterol: 60mg
Sodium: 880mg
Total Carb: 14g
Fiber: 4g
Protein: 35g

Enjoy!

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Don’t forget to visit Easy Appetizer Recipes for more Simple Appetizer Recipes.