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Stuffed Portobello Mushrooms Recipe
|Sun dried tomato halves||6 (dry-packed)|
|Fat free italian salad dressing||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Portobello mushrooms||6 Medium, stems and gills removed|
|Garlic||3 Clove (15 gm), finely chopped|
|Shallot||1 Large, finely chopped|
|Fresh whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
Calories 269 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 521.5 mg21.7%
Total Carbohydrates 54 g18.2%
Dietary Fiber 11.9 g47.7%
Sugars 18.1 g
Protein 17 g34.3%
Vitamin A 18.8% Vitamin C 49.8%
Calcium 14.2% Iron 37.4%
*Based on a 2000 Calorie diet
In a small bowl, soak the tomatoes in hot water for 10 minutes, or until soft.
Drain the tomatoes, pat dry, and finely chop.
In a zip-top plastic bag, combine the salad dressing and vinegar.
Add the mushrooms to the bag, seal, and marinate, turning occasionally, for 1 hour.
Remove the mushrooms from the marinade, reserving the marinade.
Broil or grill the mushrooms 6" from the heat for 4 minutes, or until they just begin to brown.
Do not turn off the heat.
Meanwhile, in a medium bowl, combine the tomatoes, garlic, shallot, bread crumbs, thyme, pepper, and 2 tablespoons of the reserved marinade.
Add up to 2 tablespoons additional marinade if the mixture seems dry.
Evenly divide the filling among the mushrooms.
Broil or grill the mushrooms until tender and the fiUing is heated through.