3 Smartpoints Stuffed Portobello Mushrooms

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  • 2/3 cup fresh tomatoes, chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil
  • 1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
  • 1/8 teaspoon ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-6″ diameter) portobello mushroom caps
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon low-sodium soy sauce
  • low fat cooking spray
  • 2 teaspoons fresh basil, chopped


Minutes to Prepare: 10 | Minutes to Cook: 15 | Number of Servings: 4

1. Prepare the grill.
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
4. In a small bowl, mix 1/2 teaspoon of the olive oil, balsamic vinegar and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
5. Grill the caps, stem side down first for 5 minutes on each side or until soft.
6. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
7. Garnish with basil.

Nutrition information

Servings Per Recipe: 4 | Serving Size: 1 serving

  • Calories93.7
  • Total Fat3.9 g
  • Saturated Fat1.7 g
  • Polyunsaturated Fat0.4 g
  • Monounsaturated Fat1.5 g
  • Cholesterol8.2 mg
  • Sodium128.0 mg
  • Potassium710.4 mg
  • Total Carbohydrate10.1 g
  • Dietary Fiber2.6 g
  • Sugars1.8 g
  • Protein6.9 g

SmartPoints: 3

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