Grilled Portobello Mushrooms
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
PAM® Grilling Spray
1 can (28 oz each) Hunt's® Petite Diced Tomatoes, drained
1/3 cup chopped fresh basil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
6 large portobello mushrooms, stems and gills removed
2 tablespoons canola oil
1/4 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
1/3 cup pine nuts, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 135 mg | 14% |
Carbohydrate | 11 g | 4% |
Cholesterol | 9 mg | 3% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 14% |
Calories | 172 kcal | 9% |
Sodium | 336 mg | 14% |
Protein | 8 g | 15% |
Saturated Fat | 2 g | 12% |
Sugars | 5 g | 0 |
Vitamin C | 12 mg | 21% |
Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer’s directions. Stir together drained tomatoes, basil, vinegar and garlic powder in medium bowl.
Brush smooth side of mushrooms with oil; sprinkle with salt. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over. Spoon 1/3 cup tomato mixture into each mushroom cap; sprinkle evenly with cheese.
Grill 5 minutes more or until mushrooms are tender; top with nuts.
Toasting nuts on the grill is a snap. Spray a cold small ovenproof skillet with PAM® Grilling Spray. Heat skillet on grill; add nuts. Toss until nuts are light golden brown. Remove nuts from hot skillet so they do not continue to darken.
Grilled Portobello Mushrooms