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    You are in: Home / Recipes / Tomato Stuffed Grilled Portobello Mushrooms Recipe
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    Tomato Stuffed Grilled Portobello Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    LadyNomad's Note:

    A recipe included in my local box of produce. I didn't have a grill, so I cooked this in my toaster oven at 350 degrees. I also chopped up the mushroom stems into tiny pieces, and included them and the parsley in with the tomatoes. However, I'm including the recipe as originally written below.

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    Units: US | Metric


    1. 1
      Prepare grill.
    2. 2
      While the grill heats, combine the tomato, cheese, 1/4 teaspoon of the olive oil, pepper, and garlic in a small bowl.
    3. 3
      Remove the mushroom stems and carve out the brown gills from the undersides of the mushroom caps using a spoon; discard gills and stems.
    4. 4
      In a small bowl, combine remaining olive oil (3/4 teaspoon), lime juice, and soy sauce, then brush over both sides of the mushroom caps.
    5. 5
      Place the mushrooms on grill that has been coated with cooking spray, carved out side down.
    6. 6
      Flip after 5 minutes, or when soft.
    7. 7
      Now that the carved out side is face up, spoon half of the tomato mixture into each mushroom cap.
    8. 8
      Grill until cheese has melted.
    9. 9
      Garnish with parsley.

    Ratings & Reviews:


    Nutritional Facts for Tomato Stuffed Grilled Portobello Mushrooms

    Serving Size: 1 (202 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 102.8
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.2 g
    Cholesterol 11.0 mg
    Sodium 268.2 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.2 g
    Sugars 4.8 g
    Protein 6.1 g

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