Open Arms of Minnesota

Weekly Recipe #253: Grilled Stuffed Mushrooms

Photo credit: Meal Makeover Moms (via Flick)
Photo credit: Meal Makeover Moms/Flickr

By Teresa Klarenbeek, Dietetic Intern [Minneapolis VA Heath Care System]

Summer weather is here, so it’s time to heat up the grill! This grilled stuffed mushroom recipe is a great addition to the typical rotation of burgers and brats.

This recipe makes for a great appetizer or hors d’oeuvre, as well as a vegetarian entrée or side with your favorite protein. You can use feta or parmesan cheese instead of mozzarella to mix it up. Get your serving of vegetables along with with a little protein!

Grilled Stuffed Mushrooms

(Serves 6)


  • 4 large or 6 small portobello mushrooms
  • 1 pint of cherry tomatoes, halved
  • 3 oz. of low fat mozzarella
  • 3 cloves of fresh garlic, finely chopped
  • 3 tbsp. lemon juice
  • 3 tbsp. soy sauce
  • 2 tsp. olive oil
  • 2 tbsp. dried rosemary
  • Salt and pepper to taste


  1. Remove stalks from mushrooms and place upside down on a baking tray.
  2. In a large bowl, combine rest of ingredients and mix together well.
  3. Spoon mixture into mushroom caps evenly.
  4. Place mushrooms in oven for 20 minutes at 180 degrees
  5. Once cooked through, grill until cheese browns.
  6. Serve!


  • Cook on tinfoil for easy transfer from oven to grill.
  • If monitoring your sodium intake, choose low sodium soy sauce or halve the amount.

Nutrition Information:

Per serving: 80 calories, 4 grams of fat (1.6 grams from saturated fat), 3 grams total carbohydrate, 1 gram of sugar, 1 gram of fiber, and 4.5 g of protein

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