GRILLED PORTOBELLO MUSHROOMS
- Active Time : 25 Minutes
- Total Time : 25 Minutes
- Serves : 6
INGREDIENTS
- PAM® Grilling Spray
- 1 can (28 oz each) Hunt's® Petite Diced Tomatoes, drained
- 1/3 cup chopped fresh basil
- 1-1/2 tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- 6 large portobello mushrooms, stems and gills removed
- 2 tablespoons Pure Wesson® Canola Oil
- 1/4 teaspoon salt
- 3/4 cup shredded part-skim mozzarella cheese
- 1/3 cup pine nuts, toasted
DIRECTIONS
Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer’s directions. Stir together drained tomatoes, basil, vinegar and garlic powder in medium bowl.
Brush smooth side of mushrooms with oil; sprinkle with salt. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over. Spoon 1/3 cup tomato mixture into each mushroom cap; sprinkle evenly with cheese.
Grill 5 minutes more or until mushrooms are tender; top with nuts.