Ingredients:
| 1 |
C |
tomato, chopped |
| ¼ |
C |
(1-ounce) part-skim mozzarella cheese, shredded |
| 1 |
tsp |
olive oil |
| 1 |
cl |
garlic, crushed |
| 1 |
Tbs |
black pepper |
| 4 |
lg |
portobello mushroom caps (5-inches each) |
| 2 |
Tbs |
fresh lemon juice |
| 4 |
Tbs |
balsamic vinegar |
| 2 |
tsp |
fresh parsley, minced |
|
|
cooking spray |
Cooking Instructions:
Preheat oven to 400°F.
Combine tomato, cheese, olive oil, garlic, rosemary, pepper and half of the balsamic vinegar (2 Tbs) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out. Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 cup tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender.
Yield: about 4 servings