Eat Skinny Be Skinny Vegetarian: Tomato Stuffed Mushrooms

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I’ve been seriously craving mushrooms lately. I know, a weird/strange/awkward craving to have. But lately, I just have wanted nothing more than a big bowl of sauteed mushrooms or a grilled portobello burger. As a pretty heavy carnivore and certified sweet tooth, to crave nothing but mushrooms for a week was a bit bizarre. To satisfy my temporary fungus addiction, I decided to re-try the stuffed portobello cap route. As you may remember, we had a bit of a mishap with our first attempt that is still lingering at the bottom of our stove. Elliot was weary of this due to the horror of a mess the first batch made, but I’m happy to report that these did not spill and burn into our RENTED stove. They turned out absolutely, freaking to-die-for. I’m really happy I only made 2 for each of us b/c I would have probably eaten about 45 more.

Mediterranean Stuffed Mushroom Caps

What You’ll Need:

  • 4 portobello mushroom caps [find some that aren’t puny like the ones I used!]
  • 3/4 cup of diced plum tomatoes
  • 1/4 cup of diced olives
  • 2 teaspoons of olive oil
  • 1/2 cup of mozzarella cheese [part skim]
  • Pinch of salt
  • 2 teaspoons of lemon juice
  • 1 teaspoon of low sodium worcestershire sauce
  • Pinch of fresh rosemary [or dry]

How to Make Them:

  • Preheat broiler.
  • Remove the stem and inside brown gills from the mushrooms.
  • Mix tomatoes, cheese, olives, 1 teaspoon of oil, rosemary and salt into a bowl. Set aside. [Try not to eat 3 spoonfuls like I did. It took serious restraint not to eat the entire bowl].

  • In another small bowl, mix second teaspoon of oil, worcestershire sauce and lemon juice.
  • Place the mushroom caps stem side down on the broiler pan. Brush with the oil/lemon juice on the caps.

  • Bake at 400 for 5-6 minutes on each side. Once cooked, stuff mushroom caps with the tomato/olive mixture.

  • Bake for 3 minutes until cheese is melted and bubbly.
  • Enjoy!! I had mine with a cup of steamed mixed veggies for a delicious and light vegetarian meal!

Nutritional Information per cap: 130 calories, 8 grams of fat, 7 grams of protein and 2.5 grams of fiber.

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Comments

  1. Posted by Ravienomnoms on
    Wednesday, January 19th, 2011
    Oh how I love stuffed mushrooms! YUUM!
  2. Posted by Ariella on
    Wednesday, January 19th, 2011
    Oh wow, these look yummy. Stuffed mushrooms are a staple in my house, but we go the breadcrumb route. We've been meaning to try something like this though. Thanks for sharing!
  3. Posted by Kate @ Diethood.com on
    Wednesday, January 19th, 2011
    Oh that stuffing is deliciousI love stuffed mushrooms - I can eat them every day!