Stuffed Portobello Mushrooms
|Sun dried tomato halves||6 (dry-packed)|
|Fat free italian salad dressing||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Portobello mushrooms||6 Medium, stems and gills removed|
|Garlic||3 Clove (15 gm), finely chopped|
|Shallot||1 Large, finely chopped|
|Fresh whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
Preheat the broiler or grill.
In a small bowl, soak the tomatoes in hot water for 10 minutes, or until soft.
Drain the tomatoes, pat dry, and finely chop.
In a zip-top plastic bag, combine the salad dressing and vinegar.
Add the mushrooms to the bag, seal, and marinate, turning occasionally, for 1 hour.
Remove the mushrooms from the marinade, reserving the marinade.
Broil or grill the mushrooms 6" from the heat for 4 minutes, or until they just begin to brown.
Do not turn off the heat.
Meanwhile, in a medium bowl, combine the tomatoes, garlic, shallot, bread crumbs, thyme, pepper, and 2 tablespoons of the reserved marinade.
Add up to 2 tablespoons additional marinade if the mixture seems dry.
Evenly divide the filling among the mushrooms.
Broil or grill the mushrooms until tender and the fiUing is heated through.
Calories 269 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0.6 mg0.2%
Sodium 521.5 mg21.7%
Total Carbohydrates 54 g18.2%
Dietary Fiber 11.9 g47.7%
Sugars 18.1 g
Protein 17 g34.3%
Vitamin A 18.8% Vitamin C 49.8%
Calcium 14.2% Iron 37.4%
*Based on a 2000 Calorie diet