 |
Since the
garlic isn't really cooked, the mushrooms, which work as an appetizer
or side, have a strong garlic flavor. Grill the
mushrooms stem sides down first, so that when they're turned
they'll be in the right position to be filled. If you want to plan
ahead,
remove the gills and stems from the mushrooms and combine the
filling, then cover and chill until ready to grill.
2/3 cup chopped
plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley
Prepare grill. Combine the tomato,
cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small
bowl.
Remove brown gills from the undersides of mushroom
caps using a spoon, and discard gills. Remove stems; discard. Combine
1/2
teaspoon
oil, juice, and soy sauce in a small bowl; brush over both
sides
of mushroom caps. Place the mushroom caps, stem sides down,
on grill rack coated with cooking spray, and grill for 5 minutes
on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom
cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle
with
parsley.
Makes 4 servings
NUTRITION FACTS per 1 serving: 83 calories,
3.5 g total fat (1 g saturated fat, 1.2 g monosaturated fat, 0.4
g polysaturated fat), 5.4 g protein, 4 mg cholesterol, 60 mg calcium,
123 mg sodium, 2.5 g fiber, 2.2 mg iron, 10.1 g carbohydrate.
|
