I could happily eat mushrooms every day. Unfortunately, the kids have yet to jump on that bandwagon.
But I have hope. After all, it wasn’t until my mid-to-late 30s that I started to like salmon.
I don’t buy into the hype that mushrooms taste beefy, and can fool you into thinking you’re having a burger. Because that’s just ridiculous. Mushrooms taste like … mushrooms.
True, they taste heartier than some of their vegetable counterparts, but to say it tastes like meat is a bit of a stretch.
Hear that, Rachael Ray?
When you hear of a stuffed mushroom, it’s usually with a crab stuffing, or other sometimes heavily breaded, often unhealthy, filling.
This is not that.
Filled with a mixture of chopped, fresh tomatoes, garlic, and cheese, it’s a perfect bite that you can feel good about. It takes 10 minutes to make, start to finish, which is perfect because it allows me the time to make something else for my resident mushroom haters, without running around feeling like a short order cook.
And really, after that, what else do you need?
Hungry for more mushroom goodness?
These Portobello Cap Pizzas are equally super simple to make and quite filling.
Mushroom-Crusted Chicken Burgers were a delicious way to sneak a few mushrooms past the kids.
And lastly, these pan-fried chicken thighs with mushrooms were a total win, and appearing on our table this weekend as we entertain friends.
*If you’re on MediFast, this is perfect, and makes two servings.
Stuffed Portobello Mushrooms
Recipe courtesy of MediFast Centers
1 lb (16 oz) portobello mushroom caps
2 cups shredded moderate-fat mozzarella cheese (3-6 g fat per oz)
½ cup (1 medium 2-3/5”) fresh tomato, chopped
½ tsp finely chopped fresh rosemary or 1/8 tsp dried rosemary (I used Italian seasoning)
2 tsp fresh lemon juice
2 tsp fresh cilantro, chopped (I skipped)
1 tsp low-sodium soy sauce
1 tsp olive oil, divided
1/8 tsp freshly ground black pepper
1 clove garlic, minced
Preheat oven to 350°F or outdoor grill to medium-high heat. In a medium-sized bowl, combine chopped tomatoes and shredded mozzarella; toss with ½ tsp of olive oil, rosemary, black pepper, and garlic. Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls.” In a small bowl, mix ½ tsp olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.
In the oven: Bake mushroom caps in oven until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted (I also broiled at the end for a minute or two to get the cheese all nice and bubbly). Spoon ¼ of tomato and cheese mixture into each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy cleanup, place a piece of aluminum foil directly on grill; lay mushroom caps on aluminum foil.) Garnish with cilantro. Each serving includes two mushrooms and ½ cheese and tomato mixture.