Nutrition Facts| Serving Size | ½ of recipe | | Calories | 123 | | Total Fat | 7.5 g | | Saturated Fat | 1 g | | Sodium | 303 mg | | Total Carbohydrate | 14 g | | Dietary Fiber | 3 g | | Protein | 3.5 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Portabella mushroom caps
| 4 large | | Olive oil
| 1 + 2 teaspoons | | Fresh lemon juice
| 1 tablespoon | | Garlic, minced
| 2 cloves | | Shallot, chopped
| ¼ cup | | Yellow bell pepper, diced
| ½ cup | | Zucchini, diced
| ½ cup | | Plum tomatoes, seeded and diced
| 2 | | Fresh basil, chopped
| 1 + 2 tablespoons | | Dried marjoram
| ¼ teaspoon | | Salt
| ¼ teaspoon | | Fresh ground pepper to taste
| | | Non-stick cooking spray | | |
Shredded part-skim mozzarella | ½ cup |
Directions - Remove mushroom stems (if present) and scrape out the brown gills from the undersides of the caps using a spoon.
- Mix together 1 teaspoon oil and lemon juice, and then brush all over the mushroom caps.
- Heat 2 teaspoons oil in a medium non-stick skillet over medium heat. Add garlic, shallot, bell pepper, and zucchini, and sauté until tender, about 3-4 minutes. Stir in tomatoes, 1 tablespoon basil, and marjoram, and cook for another 1-2 minutes. Remove from heat and season with salt and pepper.
- Spray grill rack or indoor grill with non-stick cooking spray and then place the mushroom caps stem-side down on the grill. Grill mushrooms for about 5 minutes on each side, until soft.
- Remove mushrooms from grill, fill with the vegetable mixture, and top with mozzarella cheese. Return mushrooms, filled-side up, to the grill. Cover and cook for about 3 minutes, until cheese is melted. Garnish with the remaining 2 tablespoons of chopped basil.
Exchanges
3 vegetables; 1 fat Side Suggestions: Tomato-lentil Couscous
Cook according to package directions. |