Appetizers / Soups / Salads

Stuffed Portobello Mushroom Caps with tomato and cheese is for Snack.

Stuffed Portobello Mushroom Caps with tomato and cheese takes several minutes to prepare.

Stuffed Portobello Mushroom Caps with tomato and cheese takes several minutes to cook.

Stuffed Portobello Mushroom Caps with tomato and cheese makes 4 servings.

The ingredients for Stuffed Portobello Mushroom Caps with tomato and cheese are:

4 large Portobello mushroom caps
4 tablespoons olive oil, divided in 2
1 tablespoon lemon juice
2 tbsp soy sauce
1 finely chopped shallot for the mushroom marinade
2 large garlic clove, finely chopped and divided
1/2 tsp black pepper
2 tbsp balsamic vinegar
1/4 cup (or less) finely chopped yellow onion
4 ounces of shredded mozzarella cheese
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
2 tbsp chopped fresh basil
2 cups chopped tomatoes (can use one can of fire roasted diced tomatoes, drained)

Here is how you make Stuffed Portobello Mushroom Caps with tomato and cheese:

Clean the mushrooms, pop out the stems and scrape the gills out with a knife or edge of a spoon until the underside is mostly clean. Place the caps in a zip lock bag.Whisk together 2 tbsp olive oil,1 tbsp lemon juice, 2 tbsp soy sauce, shallot, black pepper and 1/2 of the garlic. Pour the marinade into the zip lock bag with the mushroom caps. Allow the caps to marinate at least one hour or more. Turn the bag frequently while the caps marinate.While the caps marinate make the tomato stuffing by adding the drained tomatoes or chopped fresh tomatoes to a bowl. Next add the chopped parsley, basil and chives and the finely diced onion. Also add the mozzarella cheese, 2 tbsp olive oil and 2 tbsp balsamic vinegar. Add celery salt and pepper to taste. Mix and refrigerate until needed.Preheat the grill. Grill the mushroom caps until the edges are starting to brown and turn and do the same for the other side. Remove from the grill when mushroom caps are done to your liking. Allow caps to cool and then fill the caps with the tomato mixture, garnish with more fresh chopped chives and/or parsley or basil and serve.An alternative to this recipe is to make this a hot appetizer by returning the filled caps to the grill and heating until the cheese melts. Can also substitute goat cheese for the mozzarella cheese if you are cooking the filled caps. Serving Size:?4

The nutritional information for Stuffed Portobello Mushroom Caps with tomato and cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.9

• Total Fat: 18.8 g
• Cholesterol: 16.4 mg
• Sodium: 777.0 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.0 g
• Protein: 11.2 g