Cheesy Jalapeno & Cherry Tomato Stuffed Grilled Portobello Mushrooms - Tommy D Eats

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 jalapeno, finely chopped (remove seeds for less heat)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Preheat the grill to medium-high heat.
• Brush the portobello mushrooms with olive oil on both sides and season with salt and pepper.
• In a bowl, mix together the mozzarella cheese, Parmesan cheese, chopped jalapeno, cherry tomatoes, and minced garlic.
• Place the mushrooms on the grill, gill side down, and cook for about 5 minutes.
• Flip the mushrooms over and spoon the cheese mixture into the mushroom caps.
• Close the grill lid and cook for an additional 5-7 minutes, until the cheese is melted and bubbly.
• Remove from the grill and garnish with fresh basil leaves if desired.
• Serve immediately.
• Calories: 180
• Total Fat: 13g
• Saturated Fat: 4.5g
• Cholesterol: 15mg
• Sodium: 320mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g
• Appetizer
• Side Dishes