Mediterranean Grilled Stuffed Portobello Mushrooms
8.1g
Net Carbs
5.5g
Protein
23.9g
Fat
2.9g
Fiber
268
Calories
Ingredients:
- 3 tablespoons olive oil USDA
- 1/4 teaspoon dried oregano, leaves USDA
- 1 1/2 teaspoons balsamic vinegar, regular, 134015 DeLallo
- 1/8 teaspoon table salt USDA
- 12 eas fresh cherry tomatoes FNDDS
- 8 ounces fresh portobello mushrooms Canadian Nutrient File
- 1 1/4 teaspoons fresh thyme USDA
- 1/8 teaspoon black pepper, ground USDA
- 1 ounce red bell pepper, roasted Mezzetta
- 1 ea fresh garlic cloves USDA
- 1 ounce feta cheese USDA
Directions:
Ingredient note: We suggest using multicolor cherry tomatoes in this recipe.
- In a small bowl combine olive oil, vinegar, thyme, minced or pressed garlic, oregano, salt and black pepper. Set aside.
- Heat grill over high flame for at least 5 minutes.
- Wash tomatoes, toss with 1 ½ teaspoons of the olive oil mixture, and set on a piece of foil. Reduce grill flame to medium and grill tomatoes on foil until they burst, 5-8 minutes.
- Meanwhile, prepare mushrooms by removing the stems and brushing off the caps with a dry paper towel. Place mushrooms in a flat bottom dish, measure 1 ½ teaspoons marinade into the gill side of the mushrooms and spread around. Spread another 1 ½ teaspoons of the olive oil mixture on each of the other side of the mushrooms and set aside gill side up in the flat bottom dish while the tomatoes cook.
- In a small bowl, combine roughly chopped roasted red bell peppers, feta cheese, and remaining olive oil mixture. Slice burst tomatoes in half and add to the feta mixture.
- Grill mushrooms, gill side down, for 3 minutes. Fill each mushroom with half of the tomato mixture (about 6 tablespoons or 85 grams), and grill filled side up for another 3 minutes. Garnish each stuffed mushroom with ¼ teaspoon fresh thyme and serve while warm. One stuffed Portobello cap is one serving.
