Grilled Stuffed Mushrooms

This is a great recipe when you are looking for a meatless meal.  Portabella mushrooms are hearty and substantial and will hold up well in grilling.  Fresh garden tomatoes make this an especially good recipe.

This recipe is a healthy choice and is absolutely delicious!


  • 2/3 cup fresh tomatoes, chopped
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon ground black pepper
  • 1 garlic cloves, crushed
  • 4 Portabella mushroom caps ( 5-6 inches in diameter)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low sodium soy sauce
  • low-fat cooking spray


  • Prepare the grill.
  • In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil,       rosemary, pepper and garlic.
  • Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
  • In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
  • Grill the caps, stem side down first for 5 minutes on each side or until soft.
  • Divide the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
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