Tomatoes are in season and what a great way to celebrate them by using them as a stuffing in an earthy portobello mushroom. This is great as a side dish if you are already grilling or if one of your guest is a vegetarian. This is a hearty choice. Grilling mushrooms is nothing new. But stuffing them is something you have to try. A flavorful filling with fresh tomatoes and fresh herbs makes this an impressive side dish or a hearty vegetarian dish.
2 portobello mushrooms caps, gills, and stems removed
2 Tbs olive oil
3 medium roma tomatoes, seeded and chopped
2 cloves of garlic, minced
1/4 fresh basil, chopped
2 Tbs fresh rosemary chopped
1 Tbs balsamic vinegar
Salt and pepper to flavor
Heat a gas grill over medium heat. Brush the mushrooms with half the olive oil and grill for 5 minutes per side.
In a medium bowl, combine the tomatoes, garlic, herbs, the remaining olive oil, and vinegar. Season with salt and pepper.
Make sure the mushrooms are top-side down on the grill. Spoon the mixture into the caps. cover and cook another 1-2 minutes.
NUTRITIONAL CONTENT per cap: Calories 213.59; carbohydrates 13.65; fat 15.85; protein 4.08
Original recipe from “The Paleo Cookbook”