Stuffed & Sexy Portobello Mushroom Caps

MushroomsSubmitted by Nicola Burnell

A delicious, low-fat dish that packs a tasty punch!

Spring flowers

Spring Recipes


1  tomato, chopped
2 ounces scallions, sliced
2 large Portobello mushroom caps
2 ounces Gorgonzola cheese, crumbled
Black pepper & chopped rosemary for seasoning
1 tablespoon low sodium soy sauce
½ tablespoon light olive oil
1 tablespoon lemon Juice


Mix the soy sauce, lemon juice & half the olive oil together then brush over the entire mushroom caps.

Season & sauté the scallions & tomatoes in the remaining olive oil then remove from the heat & set aside on a saucer

Sauté the mushroom cap (both sides) in the same pan as the scallions & mushrooms until soft (about 5 minutes)

Blend the scallions, tomatoes & Gorgonzola cheese together then pile into the caps

Broil on high for 4-5 minutes

Serve hot!

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