Stuffed Mushrooms with Tomato and Cheese
Kiwilimón
Delicious mushrooms stuffed with chopped tomato and grated Manchego cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 lids portobello mushroom
  • 1/2 cups tomato , chopped
  • 1/4 cups Manchego cheese, grated
  • 1 tablespoon olive oil
  • 1/2 tablespoons rosemary, freshly chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh parsley, chopped
Preparation
30 mins
0 mins
Medium
  • Preheat the grill.
  • Combine the tomato, cheese, 1/2 teaspoon of oil, rosemary, pepper, and garlic in a small bowl.
  • Remove the gills from the bottom of the mushrooms with a spoon and discard, remove the stems, discard.
  • Combine 1/2 teaspoon of oil, the juice, and soy sauce in a small bowl; brush over both sides of the mushrooms.
  • Place the mushrooms, stem side down, on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until tender.
  • Spoon 4.1 cups of the tomato mixture into each mushroom cap. Cover the grill and cook for 3 minutes or until the cheese melts. Sprinkle with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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