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Grilled Portobellos with Mozzarella Salad

These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. —Sarah Vasques, Milford, New Hampshire
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups grape tomatoes, halved
  • 3 ounces fresh mozzarella cheese, cubed
  • 3 fresh basil leaves, thinly sliced
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • Cooking spray

Directions

  • In a small bowl, combine the first seven ingredients; cover and chill until serving.
  • Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
Nutrition Facts
1 serving: 133 calories, 8g fat (3g saturated fat), 17mg cholesterol, 190mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

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