grilled portobello caps with italian stuffing


4 portobello mushroom caps, 4-5 inches wide
1/2 cup chopped plum tomatoes
1/2 cup shredded italian blend shredded cheese*
1/4 cup finely diced zucchini
1/4 cup italian seasoned bread crumbs
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon lemon juice
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried
1/4 teaspoon dried red chili pepper flakes (or to taste)
*or use a combination of mozzarella and parmesan cheeses


  1. preheat a grill to medium-high.
  2. if mushrooms have stems, remove and discard.
  3. remove brown gills from the undersides of the caps using a spoon; discard gills.
  4. in a small bowl, combine all remaining ingredients.
  5. place the caps on oiled grill rack, cover and grill until soft, about 5 minutes per side.
  6. remove caps from grill and fill with the stuffing mixture.
  7. return to the grill, cover, and cook until the cheese is melted, about 3-4 minutes more.
  8. optional add in: add 1/2 cup cooked crumbled italian sausage to stuffing mixture.
suggestion: serve over a bed of parmesan couscous and a fresh arugula salad.

Nutrition (Per Serving)

serving size 5 oz.
servings 4
calories 110
fat 5g
saturated fat 2g
cholesterol 10mg
sodium 250mg
carbohydrate 11g
fiber 2g
sugars 4g
protein 7g