Prep Time: 5 minutes

Cooking Time: 24 to 25 minutes

Servings: 6



3 tablespoons extra-virgin olive oil, divided

1 cup diced onion

2 garlic cloves, minced

1 large zucchini, diced

3 cups chopped mushrooms

1 cup chopped tomato

1 teaspoon dried oregano

¼ teaspoon kosher salt

¼ teaspoon crushed red pepper

6 large portabello mushrooms, stems and gills removed

Cooking spray

4 ounces (113 g) fresh Mozzarella cheese, shredded



In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the onion and sauté for 4 minutes. Stir in the garlic and sauté for 1 minute.

Stir in the zucchini, mushrooms, tomato, oregano, salt and red pepper. Cook for 10 minutes, stirring constantly. Remove from the heat. Meanwhile, heat a grill pan over medium-high heat.

Brush the remaining 1 tablespoon of the oil over the portabello mushroom caps. Place the mushrooms, bottom-side down, on the grill pan.

Cover with a sheet of aluminum foil sprayed with nonstick cooking spray. Cook for 5 minutes. Flip the mushroom caps over, and spoon about ½ cup of the cooked vegetable mixture into each cap. Top each with about 2½ tablespoons of the Mozzarella.

Cover and grill for 4 to 5 minutes, or until the cheese is melted. Using a spatula, transfer the portabello mushrooms to a plate.

Let cool for about 5 minutes before serving.


Per Serving

calories: 111

fat: 4.0g

protein: 11.0g

carbs: 11.0g

fiber: 4.0g

sodium: 314mg