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Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that is grilled to smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
Serves: 4 Preparation time: 40 minutes
Ingredients 2/3 cup chopped plum tomatoes 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped Kalamata olives 1 teaspoon minced garlic 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried 1/8 teaspoon freshly ground pepper 4 Portobello mushroom caps, 5 inches in diameter 2 tablespoons lemon juice 2 teaspoons reduced-sodium soy sauce
Preparation 1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Nutrition Facts Per serving: 122 calories 7 g fat (2 g sat, 4 g mono) 9 mg cholesterol 9 g carbohydrate 7 g protein 3 g fiber 339 mg sodium 431 mg potassium
Posted by HoodiaPharm HungerAway ::
5:29 AM ::
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