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Stuffed Portobello Mushrooms

Diet.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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