Stuffed Portobellos & Healthy Cooking

While reviewing some of my favorite foodie blogs, I stumbled upon a food event hosted by Fun and Food. This Healthy Cooking event seemed perfect for me as the basis was to create a healthy vegetarian recipe. Anyone who knows me, could tell you that I have a passion, sometimes obsession, with health and fitness. The majority, if not all of my meals are cooked using healthy foods & healthy methods. Although I am not a vegetarian, I do advocate eating less meat and more vegetarian meals for environmental and health reasons.

In fact I am currently reading a great book called In Defence of Food, by Micheal Pollen, which talks about the need to eat "real food" to be healthy. I must say I agree with his point of views and if I can add my two cents about health and health weight, I'd advocate eating more vegetables and fruits and what Pollen states as "real food" as oppose to substitutes like low-fat snacks (muffins, cakes, cookies, chips) and diet drinks. These types of food provide no health benefits, depsite any disclaimers made on their fancy packaging.

The vegetarian meal I decided to submit to this challenge was one that I have been wanting to make for a while - stuffed portobello mushrooms. However, the rain seemed to deter me again and again from putting these delicious stuffed portobello mushrooms on the grill. Alas, I decided not to let the rain deter me anymore.

Never having made or eaten a stuffed portabello mushroom before I was amazed at how great they were and what a hearty and healthy vegetarian meal they made. At only 26 calories per mushroom (not stuffed) and about 90 calories stuffed these were actually filling.

Ingredients

I decided to stuff the mushrooms with some of my favorite flavors tomato, garlic, green onions, rosemary, feta and zucchini. Tomatoes are a staple for me in the summer, as the local tomatoes are so flavorful and fresh. Not only are they delicious, but they contain lycopene known to be an anti-carcinogen. Studies have shown that lycopene can lower risk of certain cancers such as lung, pancreas and prostate. The other ingredients also provide their own set of health benefits. And buying organic eliminates any unhealthy chemicals.

Method
Before placing the mushrooms on the grill I brushed them with a light coat of olive oil & lemon juice. Grilling the mushrooms with a light coat of olive oil not only prevents them from sticking to the grill, but provides essential oils for the body. It is important to know that en if you are trying to lose or maintain weight health oils and fats are needed for proper body functioning.

These portabellos can be served as an appetizer, a side dish, or a main dish. I found 1-2 with whole wheat couscous or a spinach salad pretty filling.

1 medium tomato chopped
1/4 cup panko bread crumbs
1/3 cup feta
1/2 tsp olive oil
1/4 tsp dried rosemary
1 green onion, sliced
1/2 zuchinni diced
1 clove garlic minced
salt and pepper
4 portabello mushroom caps (stems and gills removed)
2 T fresh lemon juice
2 tsp soy sauce
1/2 tsp olive oil

In a small bowl combine the tomato, bread crumbs, feta, oil, rosemary, salt, pepper, green onion and garlic. Mix well.

In a small skillet cook the zuchinni over med-high until slightly soft. Add to tomato mixture and stir.

Once the mushrooms have been de-gilled and cleaned brush them with a mixture of oil, lemon juice and soy sauce.

On a med heat grill grill the mushroom caps stem side down for 5 min and then flip and grill other side for 4-5 min. Before the 5 min is up, scoop heaping amounts of the tomato mixture into the cap of the mushroom. Then close lid of bbq and grill for 3 mins, should be enough for cheese to melt.

Serve immediately as an entree with couscous, an appetizer or a side dish.

Serves 4.