Portobello mushrooms – grilled and stuffed
Portobello mushrooms are called vegan meat because of their meaty texture and low-calorie content with a neutral taste that helps to pair them with almost anything. They are high in fiber, carbohydrate, and protein and relatively low in fat.
Ingredients
Method
- Prepare the grill by letting it heat up for up to 10 minutes (top covered).
- In a bowl, combine the tomato with the cheese, 1/2 tsp oil, rosemary powder, and crushed garlic.
- Place the destemmed mushrooms on a board and with the help of a spoon, scrape out the gills from the underside of the mushroom caps.
- Mix the rest of 1/2 tsp oil with soy sauce in a small bowl and brush it on both the sides of all mushrooms.
- Keep the mushrooms stem side down on a grill rack coated with cooking spray and cook each side for up to 5 minutes or until soft.
- Remove the grilled mushrooms and add fillings in each of them, about 1/ 4 cup for each cap and grill them again for 3 minutes or until the cheese melts.
- Remove from the grill, sprinkle with chopped parsley and serve hot!
Nutritional value (per 100 grams)
| Calories | 22 grams |
| Fat | 0.3 grams |
| Fiber | 3 grams |
| Carbohydrate | 3.3 grams |
| Protein | 5.1 grams |
This recipe is great for people who are diet conscious as it tends to cravings and keeps the calories under control while also being absolutely delicious in taste.
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