Recipes

Mediterranean Grilled Stuffed Portobello Mushrooms Recipe

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Atkins Mediterranean Grilled Stuffed Portobello Mushrooms
8.1g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Mediterranean/Greek
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.5g

Protein

23.9g

Fat

2.9g

Fiber

268cal

Calories

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INGREDIENTS

  • 3 Tbsp olive oil USDA
  • 1 1/2 tsp balsamic vinegar, regular, 134015 DeLallo
  • 1 1/4 tsp fresh thyme USDA
  • 1 ea fresh garlic cloves USDA
  • 0 1/4 tsp dried oregano, leaves USDA
  • 0 1/8 tsp table salt USDA
  • 0 1/8 tsp black pepper, ground USDA
  • 12 ea fresh cherry tomatoes FNDDS
  • 8 oz fresh portobello mushrooms Canadian Nutrient File
  • 1 oz red bell pepper, roasted Mezzetta
  • 1 oz feta cheese USDA

DIRECTIONS

Ingredient note: We suggest using multicolor cherry tomatoes in this recipe.


  1. In a small bowl combine olive oil, vinegar, thyme, minced or pressed garlic, oregano, salt and black pepper. Set aside.
  2. Heat grill over high flame for at least 5 minutes.
  3. Wash tomatoes, toss with 1 ½ teaspoons of the olive oil mixture, and set on a piece of foil. Reduce grill flame to medium and grill tomatoes on foil until they burst, 5-8 minutes.
  4. Meanwhile, prepare mushrooms by removing the stems and brushing off the caps with a dry paper towel. Place mushrooms in a flat bottom dish, measure 1 ½ teaspoons marinade into the gill side of the mushrooms and spread around. Spread another 1 ½ teaspoons of the olive oil mixture on each of the other side of the mushrooms and set aside gill side up in the flat bottom dish while the tomatoes cook.
  5. In a small bowl, combine roughly chopped roasted red bell peppers, feta cheese, and remaining olive oil mixture. Slice burst tomatoes in half and add to the feta mixture.
  6. Grill mushrooms, gill side down, for 3 minutes. Fill each mushroom with half of the tomato mixture (about 6 tablespoons or 85 grams), and grill filled side up for another 3 minutes. Garnish each stuffed mushroom with ¼ teaspoon fresh thyme and serve while warm. One stuffed Portobello cap is one serving.

Cooking Tip