Stuffed Mushrooms

Stuffed Mushrooms


Serves 2 (this one’s my favorite!)

-1.25 lb portabella mushroom caps
– 2 cups shredded moderate-fat mozzarella cheese (3-6 grams of fat per ounce or 1/4 cup)
– 1/2 cup of chopped tomato
– 1/2 tsp of rosemary
– 2 tsp fresh lemon juice
– 2 tsp of fresh chopped cilantro
– 1 tsp low-sodium soy sauce
– 1 tsp olive oil -1 clove of garlic

DIRECTIONS: Preheat oven to 350 degrees. Combine tomatoes and mozzarella; toss with 1/2 tsp of olive oil, rosemary, black pepper and garlic. Next, remove stems from mushrooms caps and discard. Scoop out interior of mushrooms to create “mushroom bowls.” In a separate small bowl mix 1/2 tsp of olive oil, lemon juice and soy sauce. Using a pastry brush, apply soy sauce to both sides of mushrooms. Bake mushroom caps until soft then fill with tomato and cheese mixture. Cook for an additional 2 minutes until cheese is melted. Garnish with cilantro; divide into 2 portions and serve!

By | 2017-06-10T08:03:34-07:00 February 12th, 2017|EASY MEALS|0 Comments

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