Stuffed Portobello Mushroom Recipe

From Eating Well

Here’s a dish that will wow the crowds. This stuffed portobello mushroom recipe is one that will surely make you want seconds! These tomato and olive filled mushroom caps are a healthy and delicious dish that can be served as a side or the main course!

Love mushrooms or hate them, you cannot go wrong with this dish!

Stuffed Portobello Mushroom Recipe

Serves 4

2/3 cup chopped plum tomatoes

1/2 cup shredded part-skim mozzarella cheese

1/4 cup chopped Kalamata olives

1 teaspoon minced garlic

2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried

1/8 teaspoon freshly ground pepper

4 portobello mushroom caps, 5 inches wide

2 tablespoons lemon juice

2 teaspoons reduced-sodium soy sauce


Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium.

Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.


To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.


Per serving: 122 calories; 8 g fat ( 2 g sat , 4 g mono ); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

Thank for the recipe Eating Well.