Stuffed Portobello Mushrooms
Stuffed Portabella Mushrooms
Ingredients:
1.25 lb portabella mushroom caps
2 cups shredded low-fat mozzarella cheese
1/2 cup chopped tomato
1/2 tsp rosemary
2 tsp fresh lemon juice
2 tsp fresh chopped cilantro
1 tsp low-sodium soy sauce
1 tsp olive oil
1 clove of garlic
Directions:
Preheat oven to 350°. Combine tomatoes & mozzarella; toss with 1/2 tsp of olive oil, rosemary, black pepper & garlic.
Remove stems from mushrooms caps & discard. Scoop out interior of mushrooms to create “mushroom bowls.”
In a separate small bowl mix 1/2 tsp of olive oil, lemon juice & soy sauce. Using a pastry brush, apply soy sauce to both sides of mushrooms.
Bake mushroom caps until soft then fill with tomato & cheese mixture. Cook for an additional 2 minutes until cheese is melted.
Garnish with cilantro; divide into 2 portions and serve!
Makes 2 servings
