by ADMIN on JULY 14, 2011
Tomatoes, feta and rosemary make this a mediterranean-style side dish that could go with any meal. If you’re not a mushroom-lover, this recipe could be for you. Though portobellos are mushrooms, they taste much meatier and savory.
One cup cooked portobello slices has: 42 calories, 3 grams fiber, 5 grams protein (!), 36% of the recommended Daily Value of niacin (a B vitamin), 34% DV riboflavin, 30% DV copper, 31% DV selenium.
Interestingly, 1 cup of cooked portobello has the same amount of potassium as 1 cup sliced bananas! Savory Stuffed Portobello Mushrooms Author: Adapted from Cooking Light Prep time: 5 mins Cook time: 8 mins Total time: 13 mins Serves: 2 A savory mix of feta, tomatoes, and rosemary. Delightful on your tastebuds!
2 portobello mushrooms, gills and stem scraped off
⅔ cups chopped tomatoes, deseeded
⅓ cup feta cheese
2 tsp olive oil
½ tsp dried rosemary
⅛ tsp ground black pepper
1 garlic clove, minced
2 Tbsp freshly squeezed lemon
2 tsp low sodium soy sauce
Preheat oven (or toaster oven) to 400F
Combine cheese, chopped tomato, 1 tsp olive oil, black pepper, and dried rosemary in a medium sized bowl.
Remove the brown gills and stem from the underside of the portobellos.
Combine 1 tsp olive oil, soy sauce, and lemon juice in another small bowl and brush the top and bottom of each mushroom cap.
Place caps on a small baking dish (hollow-side up) and divide the cheese and tomato mixture between them.
Bake for 8 minutes.