Cheesy Tomato Grilled Portobello Mushrooms

15-20m
Prep Time
10m
Cook Time
25m
Ready In


"Grilled portobello mushrooms topped with tomatoes and mozzarella these are UBER Mmmmmmmm! canned drained petit diced tomatoes is okay to use instead of fresh and you can choose from all different flavors of canned"

Original is 4 servings

Nutritional

  • Serving Size: 1 (204.6 g)
  • Calories 41
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 30.3 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 6.2 g
  • Protein - 1.9 g
  • Calcium - 31.3 mg
  • Iron - 1 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare your grill to (medium-high heat.

Step 2

Brush olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle some olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Step 3

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad with salt and pepper to you taste.

Step 4

Place one hot grilled mushroom gill side up on each of 4 plates. Divide the tomato mixture over each mushroom, drizzle with extra-virgin olive oil to finish about 1 tablespoon per mushroom. MMMMMMMM-so good!

Tips


No special items needed.

1 Reviews

LindasBusyKitchen

I grilled my mushrooms on my George Foreman indoor grill. These are great mushrooms. I used Roma tomatoes, diced along with the cheese. I melted the cheese in the microwave. I loved them and plan to have them again for lunch soon!

5.0

(7 Dec 2012)

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