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 someone at your backyard BBQ needs a vegetarian option. Grilling mushrooms is nothing new, but stuffing them is something you have to try this summer! 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 tbsp avocado oil
3 medium roma tomatoes, seeded and chopped
2 cloves of garlic, minced
1/4 fresh basil, chopped
2 tbsp fresh rosemary chopped
1 tbsp balsamic vinegar
Salt and pepper
Turn your grill on to medium heat. Brush the mushrooms with half the avocado oil, and grill for 5 minutes per side.
In a medium bowl, combine the tomatoes, garlic, herbs, remaining avocado oil, and balsamic vinegar. Sprinkle with salt and pepper to taste.
Make sure the mushrooms are top-side down on the grill, then spoon the mixture into the caps. Cover and cook another 1-2 minutes.
Nutrition facts per 1 mushroom cap: 200 calories, 16g fat, 9g carbs, 5g protein