|Serving Size||½ of recipe|
|Total Fat||7.5 g|
|Saturated Fat||1 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||3 g|
|Portabella mushroom caps
||4 large |
| Olive oil
||1 + 2 teaspoons|
| Fresh lemon juice
||2 cloves |
| Shallot, chopped
|Yellow bell pepper, diced
||½ cup |
| Zucchini, diced
| Plum tomatoes, seeded and diced
| Fresh basil, chopped
||1 + 2 tablespoons|
||¼ teaspoon |
|Fresh ground pepper to taste
|Non-stick cooking spray|
Shredded part-skim mozzarella||½ cup |
- 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.
Cook according to package directions.
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