Grilled Caprese-Stuffed Portobello Mushrooms
Prep: 20 minutes plus marinating
Grill: 10 minutes • Serves: 4
1/2 cup balsamic vinaigrette dressing
1/2 cup balsamic vinegar
1 tablespoon honey
1 cup halved orange, red and/or yellow grape tomatoes
1/2 cup fresh mozzarella cheese pearls
2 tablespoons thinly sliced fresh basil
1.Place mushrooms in large zip-top plastic bag; pour dressing over mushrooms. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 2 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, whisk vinegar and honey; heat to a boil over high heat. Reduce heat to low; simmer 10 minutes or until mixture is reduced to about 3 tablespoons and coats the back of a spoon. Let cool.
3. Remove mushrooms from marinade; discard marinade. Place mushrooms, gill side down, on hot grill rack; cover and cook 5 minutes. Turn mushrooms; fill with tomatoes, cheese and basil. Cover and cook 5 minutes or until mushrooms are tender and filling is heated through; serve drizzled with balsamic vinegar mixture.
Approximate nutritional values per serving (1 stuffed mushroom):
182 Calories, 10g Fat (4g Saturated), 16mg Cholesterol,
270mg Sodium, 19g Carbohydrates, 2g Fiber, 7g Protein
To make this dish in the oven, preheat oven to 375°; bake mushrooms, gill side down, on a rimmed baking pan sprayed with cooking spray for 15 minutes. Turn mushrooms; fill with caprese mixture and bake 5 minutes or until mushrooms are tender and filling is heated through.